Scottish Cheddar Cheese And Spring Onion Tea-Time Scones

• 225 g self-raising flour
• good pinch mustard powder or cayenne pepper
• 100 g butter
• 200 g cheddar cheese, grated
• 3 spring onions, trimmed and finely chopped
• 2 small eggs or 1 large egg, beaten
• 2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt

1. Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
2. Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
3. Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
4. Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
5. Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
6. Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
7. Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
8. To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

flour, mustard powder, butter, cheddar cheese, spring onions, eggs

Taken from www.food.com/recipe/scottish-cheddar-cheese-and-spring-onion-tea-time-scones-359844 (may not work)