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Mega Cheesy Cheese Scones with Caraway Seeds

Free

Ingredients

300g self-raising flour
1 tsp baking powder
½ tsp salt
60g cold butter, cubed
150g strong cheddar cheese (I use strength 6, grated)
2 tsp caraway seeds
2 eggs
6 tbsp semi-skimmed milk
2 tsp English mustard (not powdered)

Method

Preheat oven to 230°C (210°C fan) and line a tray with parchment/baking paper.
Mix flour, baking powder, and salt.
Rub in butter until breadcrumb texture with your fingers.
Stir in cheese and caraway seeds using a knife.
Whisk eggs, milk, and mustard together in a jug.
Add to flour mix and gently combine into a soft dough.
Flour your worktop, pat the dough with floured hands to 2–3cm thick and cut rounds.
Brush tops with egg wash, add extra cheese, and bake 12–15 mins until golden.

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