Cheese and Herb Scones

• 225g self raising flour
• 50g chilled (cubed butter) plus 1tbsp melted
• 50g grated cheddar cheese
• 150ml milk
• ½ tbsp chopped thyme
• ½ tbsp chopped parsley
• Salt & pepper to taste

Put 225g self raising flour into the bowl and rub in the butter until it resembles breadcrumbs.

Add the cheese and mix.

Add 1 tbsp` each of the thyme and parsley.

Make a well in the centre and add the milk (reserving 1-2 tbsp` for glazing).

Combine until it forms a soft dough.

Roll out on a lightly floured surface until 1cm thick.

Cut out rounds 3-4 cm in diameter.

Heat the oven to 200C/180C Fan/ Gas 6.

Place the rounds on a foil or paper lined baking sheet and brush with the reserved milk mixed with 1tbsp` melted butter.

Bake in the oven for 15-20 minutes until golden brown on top.