• Preparation Time: 15 minutes
• Baking Time: 12-15 minutes
• Total Time: 30 minutes

• 225g self-raising flour
• 55g butter, cubed and chilled
• 1/2 teaspoon salt
• 150ml milk
• 100g cheddar cheese, grated
• 1 teaspoon dried mixed herbs (e.g., thyme, oregano, basil)
• 1/2 teaspoon paprika
• 1 egg (for glazing, optional)

1. Preheat the Oven: Preheat your oven to 220°C (200°C fan/gas mark 7).
2. Prepare the Dough: In a large mixing bowl, combine the self-raising flour and salt. Add the chilled butter cubes and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the Cheese and Herbs: Stir in the grated cheddar cheese, dried mixed herbs, and paprika.
4. Mix the Dough: Gradually add the milk, stirring with a knife, until you have a soft dough. You may not need all the milk, so add it slowly.
5. Shape the Scones: Turn the dough out onto a floured surface and gently knead it a few times until smooth. Roll it out to about 2cm thick and cut out rounds using a floured cutter.
6. Bake the Scones: Place the scones on a baking tray lined with baking parchment. If desired, beat the egg and brush the tops of the scones with it for a golden finish. Bake in the preheated oven for 12-15 minutes or until well risen and golden brown.
7. Cool and Serve: Transfer the scones to a wire rack to cool slightly before serving.

Nutritional Value (per scone, makes approx. 10)

• Calories: 180 kcal
• Protein: 5g
• Carbohydrates: 18g
• Fat: 10g
• Fiber: 1g
• Calcium: 150mg