55ml Littleseed Rapeseed Oil
225g self raising flour
1 tsp baking powder
75g mature cheddar cheese grated + 20g for topping
1 large egg, beaten
Heat the oven to 200C / Fan 180C / Gas Mark 6 and line a baking tray with baking paper.
Mix the flour, baking powder and 75g cheese together in a bowl. Mix the oil and egg together and pour into the flour mixture. Add the milk gradually, combining all the to form a soft dough. Turn the dough out onto a lightly floured surface and pat it out with your hands until it's about 2cm thick.
Using a 5cm pastry cutter, cut out rounds and put them on the lined baking tray. Gather the trimmings together and pat them out again to make more scones and use up all the dough. Use the remaining 20g cheese to sprinkle a little over the top of each scone. Bake in the oven for about 20 minutes until well risen and golden.
Cool on a wire rack before serving.