Cheese-Crusted Potato Scones

Ingredients:

• 200g/7oz Self-Raising flour
• 25g/1oz Wholemeal Flour
• 1/2tsp salt
• 1 1/2tsp baking powder
• 25g/1oz butter, cubed
• 5tbsp milk
• 175g/6oz cold mashed potato
• freshly ground black pepper
  

To Finish:

• 2tbsp milk
• 40g/1 1/2oz mature cheddar cheese, finely grated
• paprika pepper, to dust
• sprig of basil, to garnish
  

Instructions:

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the flours, salt and baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
2. Stir 4 tablespoons of the milk into the mashed potato and season with black pepper.
3. Add the dry ingredients to the potato mixture, mixing together with a fork and adding the remaining 1 tablespoon of milk if needed.
4. Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out to a 15cm/6inch round and transfer to an oiled baking sheet.
5. Mark the scone round into 6 wedges, cutting about halfway through with a small, sharp knife. Brush with milk, then sprinkle with the cheese and a faint dusting of paprika.
6. Bake on the middle shelf of the preheated oven for 15 minutes, or until well risen and golden brown.
7. Transfer to a wire rack and leave to cool for 5 minutes before breaking into wedges.
8. Serve warm or leave to coll completely. Once cool store the scones in an airtight tin. Garnish with a sprig of basil and serve split and buttered.