225g/8oz self raising flour
pinch of salt
pinch of cayene pepper
55g/2oz butter
70-100 cheddar cheese, grated
150ml/5fl oz milk
Mix together the flour and salt and rub in the butter.
Stir in the cheese and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2 in thick and place on the baking sheet or into a skillet. Mark 8 triangles with a knife.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
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