In a large mixing bowl, sift together the flour, baking powder, salt and mustard powder (if using). Add the chilled butter and rub into the flour using your fingertips until it resembles fine bread crumbs. Add the grated cheese and stir together until well-combined.
Make a well in the centre of the mix and gradually pour in the milk, stirring with a butter knife until the dough comes together. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Roll out the dough until about 2.5cm thick and cut out round using a 5cm cutter, pressing straight down without twisting. Re-roll any scraps and repeat.
Place the scones on a baking tray lined with parchment paper, then brush the tops with the beaten egg, then sprinkle over the seed mix.
Preheat the oven at 200°C / 180°C fan / Gas 6 then bake the scones for 12-15 minutes until risen and golden. Transfer to a wire rack to cool slightly.
Serve the scones warm, with Wyke Salted Butter and a spoonful of onion chutney.
Top Tips
For extra fluffiness, handle the dough as little as possible to keep the scones light and airy.
If you want a sharper cheese flavour and bolder taste, swap Wyke Extra Mature for Wyke Vintage Cheddar.
These scones freeze beautifully, so you can make ahead and grab them from the freezer when needed. Just freeze before baking, then bake from frozen, adding an extra 2–3 minutes to the cooking time.
