Method
Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Sift the flour into a mixing bowl, then add the baking powder and salt. Using your fingertips, work the butter into the flour until the mixture resembles fine breadcrumbs. Lift the mixture as you work – this helps to incorporate air which will keep your scones nice and light. Add all but a scattering of finely grated cheese, along with all the chopped herbs, and tumble these evenly through the mix.
Whisk the eggs together in a measuring jug, stir in the mustard, then pour in enough milk to give you 300ml (10fl oz) of liquid in total. Pour the milk and eggs into the flour and butter and mix to bring everything together to form a soft, herby dough. Put the scone mixture down on a lightly floured surface and knead very briefly. Divide it into 16 equal-sized rounds and arrange them over a large baking tray lined with baking paper – it doesn’t matter if they’re touching, in fact, it can help them rise. Sprinkle the scones with the remaining cheese and pop them into the middle of the hot oven to bake for 20–25 minutes.
When risen and lightly golden, remove from the oven and allow to cool before packing up to take out on your picnic. They’re absolutely delicious on their own or served alongside some thick slices of smoked ham and chutney.
