What's in the cupboard today?
I place all of the dry ingredients into an electric mixer, and
don't take the traditional routine of rubbing the butter into the flour etc. until it becomes a crumb consistency - I can't be bothered.
225g plain flour
4 teaspoons baking powder
pinch of natural sea salt
1/4 teaspoon freshly ground black pepper
I also like to add a small teaspoon of English mustard powder
50g unsalted butter (cut into cubes)
100g vintage strong Cheddar cheese (cut into cubes)
1 egg - 100ml milk (beat together)
Oven 220C/200C fan - Gas 7
Place all of the ingredients into an electric mixer apart from the egg and the milk. Give it a good whizz and it will form an even crumb texture. Beat the egg and the milk together - add it to the mixture, but reserve a little for the tops of the scones, and then mix using short bursts on the machine until it forms a dough.
Roll the dough out on a floured surface until 2cm thick, and then cut the scones out with a pastry cutter, place them on a tray covered in greaseproof paper and brush the tops with the leftover milk and egg - cook for 10 mins.