Perfect with soup for a winter warmer lunch. Or just spread them with butter or pesto!
450g self raising flour
1/2 tsp mustard powder
pinch of salt
freshly ground black pepper
90g butter, softened
2 small eggs
60g pecorino, finely grated
olive or rapeseed oil
Throw the flour, mustard powder, salt and 10-12 grinds of pepper into a bowl, then rub in the butter with your fingers (or cheat like we do and use a food mixer). In another bowl whisk the eggs and butter together and mix in the grated Pecorino.
Mix the liquid into the flour and butter to get a sticky dough. Turn the dough out on to a floured surface and sprinkle a little more flour on top. Gently roll out to 2 cm thick and use a cutter to make scone shapes.
Top tip for getting scones that rise evenly – push straight down with the cutters and don’t turn. Instead of lifting out the scones one by one, wait until they have all been cut and peel off the excess dough. Repeat the rolling and cutting until all the dough has been used.
Lay out on a baking tray, brush the tops with oil then bake in a hot oven – Gas 7 or 220’C for ten minutes, or until the tops are a lovely golden colour.