Tear-and-Share Cheese and Rosemary Scones

Preheat the oven to 160 Degrees Celsius. Grease a medium-sized round, oval or rectangle baking dish.

Place the self-raising flour, baking powder and fine salt in a bowl and whisk to combine. Add the butter cubes to the flour mixture and rub in with your fingertips until a fine crumb remains.

To the flour-butter crumb, add the mustard powder, a crack of black pepper, chopped rosemary and grated cheese. Stir to combine

Make a well in the centre of the mixture and pour in the Klim combined with water. Gently mix together using a butter knife to combine being careful not to overwork the mixture.

Flour a surface and tip the dough out onto the surface. Pat the dough into a 2cm-thick round. (Insert timing)

Using a 6cm diameter round cutter, cut 12 rounds of the dough and place in the greased dish, packed tightly so the edges touch.

Brush the top of the scones with the beaten egg and sprinkle with a little more grated cheese and some rosemary sprigs.

Bake in the preheated oven for 15 – 20 minutes and serve just from the oven with soft butter.