Directions

1. Pre-heat the oven at 220 degrees.

2. Sieve flour, salt and baking powder: add margarine then rub together until mixture resembles breadcrumbs.

3. Add one egg, Tiptree Wholegrain Mustard and cheese, mix well (leave enough cheese to sprinkle on the top of your scones).

4. Make a well in the middle; gradually add milk and fold into a form of good consistency, not too dry or too wet. Start with a spoon and then fold in with your hands.

5. Sprinkle flour onto a dry, cold side and onto your rolling pin. Roll until no taller than your scone cutter.

6. Dip your scone cutter into the flour to stop from sticking to mixture. Cut out your scones, trying not to twist as you pull out the cutter. Re-roll the offcuts and repeat.

7. Line baking tray with greaseproof paper and then place scones on the tray. Then brush with egg or a little milk.

8. Sprinkle your remaining cheese on top of each scone.

9. Place in oven and set timer for six minutes.

10. After timer sounds, remove from oven and turn the oven down to 160 degrees.

11. Rotate tray and bake for six minutes.

12. Remove from oven, allow scones to cool on a rack and then serve with Tiptree Hot Gooseberry Chutney.