Ploughman'S Scones

• 450 grams self-raising flour
• 2 teaspoons baking powder
• 1 tablespoon caster sugar
• 115 grams butter, cubed
• 230 grams mature Cheddar cheese, grated
• 1 apple, peeled and diced
• 4 or 5 pickled cocktail onions, roughly chopped
• Pinch each salt and freshly ground black pepper
• 1 egg, beaten
• approx. 200 milliliters milk, plus more for brushing on top

1. Preheat the oven to 190 C (375u0b0 F). Line a baking sheet with greaseproof paper.
2. Sift the flour, baking powder and sugar into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbs.
3. Stir in most of the cheese (reserving a little to top the scones), the apple, pickled onions, salt and pepper, then add the egg and enough milk to make a soft dough.
4. Turn out onto a lightly floured surface and roll out to about 4cm (1 1/2 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter. Knead the trimmings together lightly, re-roll and stamp out more rounds. Place on the baking sheet. Brush the tops with milk and sprinkle with a little grated cheese.
5. Bake for 15 to 20 minutes until golden brown.
6. COOK'S TIP: If you like, you can add some chopped ham to the mix along with the apple.

flour, baking powder, caster sugar, butter, cheddar cheese, apple, cocktail onions, salt, egg, milliliters milk

Taken from food52.com/recipes/73745-ploughman-s-scones (may not work)