Easy BAKES

Pop the kettle on and whip up one of these teatime favourites

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Cheese scones

Best served warm and spread liberally with butter, these come together in a jiffy.

MAKES 10 PREP 10 MINS COOK 10 MINS

* 250g self-raising flour

* 1tsp baking powder

* ½tsp mustard powder

* ¼tsp cayenne pepper

* 50g cold butter, finely grated

* 100g mature Cheddar, finely grated, plus extra for topping

* 130ml milk, plus extra for glazing

You will need:

* 5cm round fluted cutter

1 Heat the oven to 200C Fan with a large, lined baking tray inside. Sieve the flour, baking powder, mustard powder, cayenne and a pinch of salt into a bowl. Rub in the butter until combined. Stir in the cheese.

2 Pour in the milk and use a table knife to incorporate it until you have a shaggy-looking mixture.

3 On a flour-dusted worktop, press the dough to a 3cm thickness. Dip the cutter in flour and stamp out rounds, rerolling to use up the dough. Once all cut, put the scones on the hot tray. Quickly brush with milk and sprinkle over the extra cheese. Bake for 10 mins until golden. Serve warm, cut in half and slathered with butter.

Per scone: 175 cals, 8g fat, 5g sat fat, 20g carbs