Rosy's Field Bakery Cheese Scones

Method

1. Set the oven to 190°C and line a baking tray.
2. In a bowl, measure out your flour, bicarbonate of soda, baking powder and salt. Add the cubes of butter to the flour and use your finger tips to rub into breadcrumbs. Alternatively, pulse together in a food processor.
3. Add your grated cheese, reserving a little for the top of the scones.
4. In a separate bowl, mix the eggs, yoghurt, milk, honey and chopped herbs along with a good grate of nutmeg and pinch of black pepper. Fold these wet ingredients into the flour, mixing lightly until just combined but no flour remains.
5. Roll the dough into a 1-inch thick round and slice into 8 triangles. Pop the triangles separately onto the lined baking tray with some space in between, as the dough will rise whilst they bake.
6. Brush with a little egg and sprinkle over the remaining cheddar, before baking in the oven for 10 minutes. Turn the heat down to 160°C and bake for a further 10-15 minutes until the scones are golden and sound hollow if you tap their bottoms.