We’re approaching picnic season here in the UK, having just had a rare sunny Easter weekend here in Manchester. No respectable picnic is complete without a good scone and these cheesy ones are great as they can be taken and eaten as is (though also obviously delicious served with butter).

Recipe from Delicious Magazine. Makes 6.

225g self-raising flour, plus extra to dust
1 tsp baking powder
½ tsp salt
½ tsp cayenne pepper
1½ tsp mustard powder
55g chilled salted butter, cubed
100g mature cheddar, finely grated, plus 50g grated
60ml warmed mixture of whole milk and water, plus extra milk for brushing

Put the baking sheet in the oven and heat it to 220°C/200°C fan/gas 7.

Meanwhile, sift the flour, baking powder, salt, cayenne pepper and mustard powder into a food processor. Add the cubed butter and process briefly until the mixture resembles very fine breadcrumbs. If you don’t have a food processor, put the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture resembles very fine breadcrumbs.

Tip the mixture into a large mixing bowl (if it’s not already in one), then mix in the 100g finely grated cheese.

Add the milk and water mixture to the bowl and, using a dinner knife with a cutting motion, mix everything together quickly and evenly. Bring the mixture together quickly with your hands into a smooth ball, then put on a lightly floured work surface. Resist the temptation to knead it.

Gently press out the mixture using the heel of your hand to 2.5cm thick. Cut out 4 scones using your cutter. Gently press the offcuts together and cut out 2 more scones. Shape any remaining dough into a small disc (the cook’s perk!).

Brush the tops of the scones with milk and sprinkle with the remaining 50g grated cheese. Remove the hot baking sheet from the oven, put the scones on it, spaced well apart, then bake for 12-14 minutes until richly golden and cooked though.

Remove the scones from the oven and serve as soon as possible after baking, ideally spread with a little butter.

The scones are best eaten warm the day they’re made but will keep in an airtight container for up to 24 hours or in 
the freezer for up to 1 month. Defrost thoroughly.