Cheese and mixed herb scones - delicious. magazine

Ingredients

• 340g self-raising flour, plus extra to dust
• ½ tsp baking powder
• 1 tsp salt
• Pinch freshly ground black pepper
• ¼ tsp cayenne pepper
• ½ tsp mustard powder
• 85g unsalted butter
• 1 tbsp freshly chopped mixed herbs (such as rosemary, thyme and chives)
• 140g mature cheddar, coarsely grated
• 1 medium free-range egg
• 170ml buttermilk
• For the topping
• 30g mature cheddar, coarsely grated
• ½ tbsp freshly chopped herbs (such as thyme and chives)
• 1 medium free-range egg, beaten
• You’ll also need
• 6.5cm circular pastry cutter