These are a favourite with the whole family. Dearest Son enjoys helping me to make them, and de to their melt-in-the-mouth texture, Darling Daughter can eat them easily despite having no teeth yet. Any that don’t get gobbled within 24 hours get put in a sandwich bag and chucked in the freezer.

(makes around 8)

225g self-raising flour
1 tsp baking powder
40g butter or buttery margarine
100g mature cheddar, grated
150ml milk


1) Put a large baking tray/sheet in the oven and preheat to 220 C.
2) Mix together the flour and baking powder, then rub in the butter until the mixture resembles breadcrumbs.
3) Stir in around 2/3 of the grated cheese.
4) Make a well in the centre and mix in the milk to make a dough that is soft but not sticky; add a little more flour if necessary.
5) For regularly-shaped scones, roll out the dough on a floured surface to around 1 inch thick and cut out circles. Personally, I prefer to make more ‘rustic’ and irregular scones as there’s less cleaning up afterwards! To do this, roll balls of the mixture between floured hands, then flatten a little and shape into rounds.
6) Take a large pinch of the remaining grated cheese and press onto the top of one of the scones. Repeat with the others.
7) Remove the baking tray from the oven and arrange the scones on it, well spread out; the baking tray should be hot enough that the scones hiss and shrink a little as they come into contact with the surface.
8) Bake at 220 C for around 10 minutes until well risen. Remove from the oven and immediately place on a rack to cool.