Half Fat Cheese and Herb Scones

method:

• Preheat the oven to 200/400F/Gas 6. Sift the flour, baking powder and dry English mustard together into a large bowl or food processor. Rub or blend the mixture until the butter looks like breadcrumbs.
• Now add the semi-skimmed milk. Mix lightly with a knife or process in bursts to make a soft dough. Turn the dough onto a lightly floured board.
• Using a floured rolling pin. Gently roll out the dough into a neat rectangle about 1cm thick, use your hands to square off the edges. Scatter half the reduced-fat grated hard cheese and all the herbs over the entire surface; lightly press the cheese and herbs into the dough so they stick.
• Roll up like a Swiss roll, beginning from the long side, to make a long, thick sausage. Cut into 6x3cm slices to make little rounds. Place the rounds, with the spiral facing up on a greased baking tray well spaced apart, and sprinkle with the remaining cheese. Tuck a sprig of rosemary into the top of each scone and dust with cayenne pepper.
• Bake in the oven for 15-20 minutes or until golden brown and risen. Remove from the oven and allow to cool on a wire cooling tray.