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• 250g self raising flour
• 40g butter
• 3g salt
• 3g sugar
• 1 tsp baking powder
• 100g butter milk
• 1 medium egg
• 100g cheddar in 1cm cubes

1. Preheat your oven to 190ºC/170ºC fan/gas 5 (375ºF/325ºF fan) and line a baking tray with baking paper.
2. Sift the flour, salt, sugar and baking powder into a large bowl, and mix together.
3. Add the cold diced butter and rub together with your fingertips until the butter is incorporated into the flour. It should look like fine sand.
4. Add the buttermilk, egg, cheese (the cheese needs to stay nice and chunky so that you get nice big melted pieces in there when they are baked) mix together until the dough begins to take shape.
5. Then take the dough out of the bowl and pop it on to your work surface.
6. Bring the dough together being careful not to overmix – once it is all together cover and leave to rest for five minutes.
7. On a lightly floured work surface, roll out the dough to a thickness of 1.5cm and cut out the scones using a 7cm or 8cm pastry cutter.
8. Layer the trimmings on top of each other, re-roll and cut again.
9. Place the scones on the prepared baking tray and brush with the eggwash.
10. Rest the scones for around 20 minutes then bake for 15-18 minutes.