225g / 8oz Odlums Self Raising Flour
1 teaspoon Baking Powder
Pinch Cayenne Pepper
25g / 1oz Margarine
150ml / 1/4 pint Milk
2 tablespoons Wholegrain Mustard
50g / 2oz grated Parmesan
50g / 2oz grated Cheddar
50g / 2oz crumbled Feta
Freshly Ground Pepper


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly dust a flat baking sheet with flour.
  2. Sieve flour, baking powder and cayenne pepper into a bowl. Rub in the margarine until mixture resembles breadcrumbs.
  3. Add the milk and mix to a soft dough. Turn onto a lightly floured board and gently knead until smooth.
  4. Roll into a rectangle about 25cm x 30cm/10″ x 12″.
  5. Spread the mustard over the dough. Sprinkle over the cheeses and grind over the pepper.
  6. Starting from the long side, roll dough into a cylinder. Cut into12 even sized pieces.
  7. Place on the baking sheet, cut side down, leaving space for the scones to expand. Cook for about 15 minutes until golden.
  8. Cool on a wire tray and serve warm with a salad.