Anyways, the scones were courtesy of Delia (whose website, fact-fans is apparentely celebrating its 10th anniversary this month).
The recipe goes a little like this, for six scones:
Sift 6oz/175g self raising flour into a bowl, add half a level teaspoon of mustard, half a level teaspoon of salt and a really good pinch of cayenne. Mix. Rub in 25g/1 oz of butter, until all nice and crumbly. Mix in 75g of grated cheese (I used mature chedder, Delia suggests Cheshire Cheese), with 1 tablespoon of chopped chives.
Beat 1 egg with two and a half tablespoons of buttermilk and gradually add to the dry ingredients, firstly with a knife and then with your hands to make a soft dough. If it seems dry, add a little more buttermilk. Don't overwork the dough at this stage, otherwise you'll end up with heavy scones. And no one wants heavy scones right? Right.
Roll out to 1 inch thick (no less than 1 inch thick otherwise your scones won't rise). Using a cutter (or an upturned glass), cut out the scones. You may need to re-roll the dough to cut out all six.
Place your scones on a baking sheet that is well greased with butter. Brush the tops with a little milk and sprinkle a little cheese and a tiny little bit of cayenne on each scone. Bake on a high shelf for 15-20 minutes until your scones are risen and golden.
Place your scones on a baking sheet that is well greased with butter. Brush the tops with a little milk and sprinkle a little cheese and a tiny little bit of cayenne on each scone. Bake on a high shelf for 15-20 minutes until your scones are risen and golden.