Scones for Boxing Day

• plain flour↗450g g

  plus extra for dusting

• baking powder↗2 tsp tsp
• butter↗50g g
• wholegrain mustard↗2 tsp tsp
• large egg1
• milk↗280ml ml

  plus extra for glazing

• Stilton↗100g g

  crumbled

• leftover cooked ham or bacon100g g

  cut into large cubes

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Pour the flour and baking powder into a large bowl and rub in the butter with your fingers until the mixture resembles fresh breadcrumbs. Mix the mustard, egg and milk in a jug, then pour into the flour mixture together with the Stilton and ham. Briefly knead the dough so that all ingredients are evenly distributed, but try not to over‑work the dough.

2. 2

   Dust the work surface with flour, then shape the dough into a flat disc about 4‑5 cm thick. Cut 9‑10 scones using a 7.5 cm floured cutter and transfer them to a parchment‑lined tray. Brush the tops with milk and bake for 12‑15 minutes until they rise and turn golden. Serve warm with butter, cheese and pickled cucumbers.