Classic Cheese Scones

Preheat the oven to 220°C (425°F, gas mark 7). Lightly grease a baking tray or line with baking parchment.

Sift the self-raising flour and salt into a large mixing bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Reserve a handful of grated cheese for the tops. Mix the remaining cheese, cayenne pepper and Dijon mustard into the flour mixture, ensuring everything is well combined.

Make a well in the centre and pour in the milk. Using a fork or a knife, stir gently until the dough just comes together. It will be soft and slightly sticky—do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead a few times to bring it together, then roll or pat to a thickness of about 2.5cm (1 inch). Use a fluted or plain round cutter (about 6cm / 2.5 inches) to stamp out scones without twisting the cutter, re-rolling the scraps as needed.

Place the scones on the prepared baking tray, spaced slightly apart. Brush the tops with a little extra milk and sprinkle with the reserved grated cheese.

Bake in the preheated oven for 10–12 minutes, until well risen and golden brown. A good Yorkshire bake should have a satisfying white 'gum line' at the centre when you split it—that’s the sign of perfect lifting. Transfer to a wire rack to cool slightly or let cool completely before serving.