Cheese and mustard scones

Method

1. Preheat the oven to 180°c (fan 160°c, gas mark 4).

2. Place the flour and baking powder into a large bowl. Add the butter and using your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You could also do this in a food processor.

3. Add the thyme, mustard powder, salt, pepper, the grated cheddar and three quarters of the parmesan and mix lightly.

4. Add the eggs and buttermilk and using a round blade knife mix gently until all the mixture is combined into a dough, but do not overwork the mix.

5. Place the dough onto a lightly floured surface and lightly roll or pat the dough to a thickness of 2-3cm. Cut the scones using a 5cm round cutter and place onto a baking sheet.

6. Lightly brush the scones with a little additional buttermilk and sprinkle with the remaining parmesan.

7. Bake for 20 minutes. Let the scones cool slightly, serve warm with an extra wedge of cheese and chutney.