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Heat the oven to 220°C/fan 200°C/ gas 7. Put the flour, salt and butter into a bowl and rub until the mixture resembles breadcrumbs. Stir in 100g of the cheese, the mustard and cayenne pepper. Gradually add the milk and bring it to soft dough. Over kneading the scones can make them tough.

Roll out the dough onto the floured area and gently pat out, cut into rounds and brush the top with milk. Bake in the oven for 10 minutes then sprinkle with the rest of the cheese and cook for another 6-8 minutes until golden on top and cooked through.

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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