225g/8oz self-raising flour & 1tsp baking powder
OR 225g/8oz plain flour & 5 tsp baking powder
Pinch of salt and freshly ground black pepper
40g/1½ oz butter
2 tbsp dried parsley
100g/4oz Cheddar cheese, grated
150ml/¼ pt milk
chilli flakes (to decorate)
Preheat oven to 220°C (425°F, gas mark 7). Sift the flour into a large bowl with the baking powder. Add a large pinch each of salt and freshly ground black pepper.
Rub the butter into flour until the mixture resembles fine breadcrumbs. Stir in the chopped parsley and grated cheese.
Add the milk and mix to make a fairly soft dough. Roll out on a floured surface to a 2cm (¾ in) thickness. Use a small round or fluted cutter and stamp out scones, re-rolling the dough once.
Place on a greased baking sheet. Brush the tops with beaten egg and sprinkle with chilli flakes. Bake for 8-10 mins until golden brown and risen
Serve straight from the oven.