Made 16 smaller scones, but would probs make 8-10 regular scones.
Ingredients
8 oz self raising flour
1/2 tsp of salt
1 oz butter
100g cheddar cheese, grated (Bezza recommends 50 grams of cheese to sprinkle on the top, but I polished off my Cathedral City at 100g)
1/2 tsp chilli powder (Bezza recommends mustard powder, cayenne pepper but I didn't have these in the cupboard)
1 egg
150 ml milk, with a bit more for brushing on the scones before they go in the oven.
1 tsp baking powder (I also had run out of this so didn't put it in mine, because in my head, self raising flour is enough!)
Method
1) Preheat oven to 220 degrees c and shove some greaseproof onto baking trays.
2) Plonk flour, chilli powder, salt (basically all the dry ingredients bar cheese) into a mixing bowl.
3) Rub in the butter until you have the consistency of breadcrumbs.
5) Break the egg into a measuring jug and then top this up to make 150ml with milk.
6) Stir this through the dry mix (I like to use a knife) until a stiff dough is formed.
7) Roll this dough out on a lightly floured surface until 1-2 inches thick. (This isn't in Mary's recipe but I like a good chunky scone me)
Note: all these scones got eaten on day of bake, they were just that good! (Not all by me, obviously).