200 g self-raising flour
50 g wholemeal flour
1/2 tsp salt
1/4 tsp mustard powder
2 tsp mixed herbs
1 tsp baking powder
40 g butter, cut into small pieces
150 ml semi-skimmed milk, or more as needed
170 g (6 oz) cold mashed potato (without any milk or butter added)
100 g cheddar cheese
To finish
milk or beaten egg to glaze
1 tsp paprika
50 g cheddar cheese
Method
1. Preheat the oven to 180ºC . Sift the flour, salt, mustard powder and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2.In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix, adding another 1–2 tbsp milk, if needed, to make a soft dough.
3.Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to a 15 cm (6 in) round about 2 cm ( 3/4 in) thick. Place on a greased baking sheet. Mark the scone round into 8 wedges with a sharp knife.
4.Brush with milk or beaten egg, then sprinkle with the paprika and cheese . Bake for 15–20 minutes or until well risen and golden brown.
5.Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The scones can be kept in an airtight tin for up to 3 days. If liked, reheat them for serving: set on a baking sheet, cover with foil and warm in a low oven for about 4-5 minutes.
