450 g all-purpose flour
4tsp baking powder
1tsp salt
1tsp mustard
150ml milk
150g cold butter, cubed
200 g parmesan or other strong hard cheese, finely grated, or feta, crumbled
4 TB fresh herbs or spring onions, chopped
1 egg
Preheat the oven to 200°C.
In a large bowl, mix the flour, baking powder, and salt. Separately, mix the mustard into the milk. Add the butter to the flour and massage it lightly with your fingertips until the mixture resembles breadcrumbs. Add the prepared cheese and the herbs or spring onions and mix. Carefully pour the milk into the flour mixture, stirring together first with a fork and then by hand to make a soft but firm dough, being sure not to overwork it.
Dust a work surface with flour and roll out the dough into a circle about 2 cm thick. Using a knife, cut the circle into quarters and then into quarters again, to make eight triangles. Alternatively, a round biscuit cutter can be used. Place on a lined baking tray. Beat the egg and brush on the scones with a pastry brush. Bake for 20 minutes until golden brown. Best eaten warm!