75g (3oz) self raising flour 75g (3oz) plain or wholewheat flour 1 teaspoon baking powder 25g (1 oz) butter, softened 150ml (5 fl oz) milk 1/2 teaspoon dried mustard powder 1/2 teaspoon salt 2 teaspoons marmite (yeast spread/vegemite) 75g (3oz) strong cheddar cheese 1 large egg 2-3 tablespoons milk
Pre heat the oven to 425F/220C/Gas 7.
Grease a baking sheet.
Pop the flours, baking powder, mustard and salt into a bowl and mix then rub in the butter until the mixture is crumbly. Now mix in the marmite and most of the grated cheese leaving behind about one tablespoon.
In a separate bowl beat the egg with two tablespoons of milk. Add this to the flour mix and stir to make a soft dough, add a few more drops of milk if it is too dry.
Roll out on a floured surface to a thickness of about 3/4 inch (2cm) using a cookie cutter cut out the scones and place on the baking sheet.
Brush the tops with milk and then sprinkle the remaining grated cheese on top of each one.
Bake for about 15 minutes.