CHEESE SCONE

225g self-raising flour, plus extra for rolling

 1tsp baking powder

 ¼tsp cayenne pepper

 ½tsp mustard powder

 50g butter, chilled and cubed

 50g extra mature Cheddar cheese, grated

 1 large egg, lightly beaten

 Approximately 100ml semi-skimmed milk

 200g pack Asda Full Fat Soft and Creamy Cheese

 Watercress, to serve

 HOW TO MAKE:

Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper. Sift the flour, baking powder, cayenne, mustard powder and a pinch of salt into a large bowl. Next rub the butter into the flour with your fingertips until it resembles breadcrumbs, then stir in the Cheddar.

Place the egg in a measuring jug and make up to 150ml with milk. Set aside 1tbsp and add the rest to the flour; mix in with a round-bladed knife to make a soft but not sticky dough. Roll out on a lightly floured board to 2cm thick. Cut into 4cm rounds and place on the baking trays, leaving a gap between them to allow for spreading.

Gather any leftover dough together and re-roll and cut out as above. Repeat until all the dough has been used up, but try to handle the dough as little as possible – the less it's handled, the lighter the scones will be.

Brush the tops of the dough with the rest of the milk and egg mixture and bake for 10 minutes until risen and golden. Cool on a wire rack. Once cool, split in half and fill with cheese and watercress to serve.