Prep: 5 minutes
Cook: 12-13 minutes
Makes: 10 Scones
- The Little Mill White Scone Mix
- 175ml/6fl. oz. of milk
- 50g/2oz of soft butter
- 125g grated mature cheddar cheese
- 1 tsp English mustard
To get started turn your oven on to 180°C/350°F/Gas mark 4 and lightly flour your baking tray.
Empty the contents of the Scone Baking Mix into your mixing bowl and gently rub in the butter with your fingers, followed by 100g of the grated mature cheddar cheese.
Mix the English mustard into the milk and add to the mixture. Mix with a wooden spoon until a stiff dough has formed.
Remove from the bowl onto a lightly floured work surface and gently knead into a soft ball. Allow dough to rest for 2 minutes.
Lightly flour your work surface again. Using your rolling pin, roll out the dough until approx. 1”/2cm thick. Use a scone cutter to cut out scones and place each one on a floured baking tray. Press trimmings together and repeat the process until all the dough has been used up.
Brush the top of the scones with milk using a pastry brush and top with the remaining 25g grated cheese.
Place into your preheated oven for 12-13 minutes or until golden brown. Remove from the oven and allow to cool.
Serve with butter.