1 lb self-raising flour
4 oz butter, at room temperature
4 teaspoons baking powder
8 oz mature Cheddar, grated
1 teaspoon salt
4 oz PEPPADEW® Sweet Piquanté Peppers Mild Whole, drained and finely sliced
1⁄2 teaspoon mustard powder
freshly ground black pepper
Lightly grease a 30 x 23cm (12 x 9 in) pan or roasting tin. Preheat the oven to 220°C. Measure the flour, baking powder, salt and mustard powder into a large bowl and add a little black pepper. Add the butter and rub into the flour using the fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and PEPPADEW® Sweet Piquanté Peppers. Break the eggs into a measuring jug, beat together, and make up to 1⁄2 pint with milk. Add to the flour mixture, mixing to form a soft dough.
Knead the dough quickly and lightly until smooth, then roll out on a lightly floured work surface to an oblong to fit the roasting tin. Mark into 12 squares and brush the top with a little milk. Bake in the preheated oven for about 20 minutes until the scone is well risen and golden. Turn out on to a wire rack to cool. Break apart to serve.
Lovely with soup or salad. Serve with butter or cream cheese. These can be cut into more than 12 pieces if you want a smaller slice.