– 300 grams plain flour – 4 teaspoons baking powder – 60 grams butter (salted) – 60 grams parmesan – 100 grams cheddar – 200 mL milk – 3 tablespoons milk – ½ teaspoon mustard powder – ½ teaspoon cayenne pepper – 1 teaspoon paprika – ¼ - ½ teaspoon of table salt (if using unsalted butter)
1. Whisk together the flour, baking powder, salt, mustard, cayenne pepper and paprika. Grate the butter or cut it into small blocks. Rub the butter into the flour until it resembles fine breadcrumbs. Add the cheeses into the flour, and mix through with your fingers until well distributed..
2. Pour the milk into the flour mixture, using a fork, stir to make a rough dough.
3. Lightly flour a dough board or kitchen counter. Place the dough in the middle of the floured surface and bring the dough together into a rectangle. Using a knife or bench scraper, cut the dough into thirds and fold the outer edges on the middle section. Press down using your hands or a rolling pin until the dough is about 3cm thick. Repeat the process twice more. This laminates the dough.
3. Either using a cookie cutter or knife, cut 6 to 8 large scones. If using a round cookie cutter, bring together the left-over dough, by kneading the dough together and forming a disk or square to cut out additional scones. Try to work with the dough as little as possible.
3. Using a pastry brush, brush the tops of the scones with the milk and sprinkle the leftover cheddar over the tops of the scones.
3. Bake for approximately 15 minutes. The scones would have risen, and be golden brown in colour. Remove from the oven and place on a wire cooling rack to cool down slightly before serving warm with butter.