- 450g / 1 lb plain flour
- 2 rounded tbsp baking powder
- 125g / 4 oz Graham’s butter, cubed
- 250g / 9 oz grated Graham’s Mature White Cheddar
- cracked black pepper, optional
- 2 large free-range eggs
- Graham’s whole milk
- Additional grated Graham’s Mature White Cheddar ( about 3 heaped tbsp each) for topping
Sift the flour and baking powder into a large bowl then rub in the butter . Stir in the cheese then add a pinch of salt, and the pepper ( if using).
Place the eggs in a measuring jug, stir lightly then add enough milk to make up to 300ml / half pint. (approx 150 ml / 5 fl oz). Stir lightly then add this to the mix. Gently combine the mixture, getting stuck in with your hands.
Bring together gently (you do not need to knead, only bring the dough together) and place on a floured surface.
Then pat out until it’s about 2.5 - 3cm / 1 - 11Ž4² high. Using a fluted cutter, cut out 10 large scones and place on a lightly buttered baking tray. Brush the tops with the liquid left in the jug ( add a splash more milk if necessary) then top with the extra cheese.
Bake near the top of a preheated oven ( 220C / 425F / Gas7) for about 12 minutes or until golden and well-risen.
Remove to a wire rack and leave until barely warm before splitting and spreading with Graham’s butter.