Wholegrain Cheese & Poppy Seed Scones

Method

1. Preheat your oven to 220°C fan.
2. Sift the flour through a fine mesh sieve into a large bowl. Set the remaining bran aside for later.
3. Add the baking powder, salt, sugar, nutmeg, and pepper to the bowl and mix well.
4. Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cool.
5. Stir in the grated cheese and poppy seeds until evenly distributed.
6. Whisk the milk and buttermilk/yoghurt together in a jug. Make a well in the center of the dry ingredients and pour in the liquid.
7. Use a knife to bring the ingredients together until just combined; do not overwork the dough.
8. Turn onto a lightly floured surface and shape into a rectangle 2.5cm thick.
9. Cut into 8 equal squares or rectangles using a serrated knife and place on a lined baking tray.
10. Brush with the beaten egg and sprinkle with the reserved bran (or extra poppy seeds).
11. Bake for 12-14 minutes until risen and golden brown.
12. Allow to cool before eating. Store in an airtight container for up to 3 days.