St Andrews Farmhouse famous Cheese Scones

Ingredients

1 lb Self Raising Flour
1 tablespoon Baking Powder
pinch of salt
12 oz Anster cheese
12 oz St Andrews Farmhouse Cheddar
1 egg
3 tablespoons olive oil
1 tablespoon of Galloway Lodge wholegrain mustard
milk to mix

Method

Mix all the dry ingredients together lightly, and stir in the grated cheese (reserve a little of the cheese to sprinkle on the top of the scones before baking)

Whisk together the egg, mustard, olive oil and a splash of milk.

Add the wet ingredients to the dry ingredients, and mix lightly. Add a little more milk as required to give a slightly sloppy consistency.

Turn onto a lightly floured surface, pat out the mixture to about half an inch thick and – using a scone cutter – stamp out the scones.

Place the scones on a lightly floured baking tray (you should have about 12 medium size or 8 large). Brush with extra beaten egg and sprinkle the reserved cheese on top of each scone (optional).

Bake in a hot oven until well risen, golden brown and cooked through (to test if cooked, turn a scone upside down and tap the base lightly with your finger – there should be a ‘hollow’ sound).

Recipe by Jane of St Andrews Farmhouse Cheese Company