makes approx 28 scones
100g cheddar or emmentaler, grated
12 ramsons leaves, finely chopped
400ml plain flour
1 t bi-carb soda
40g butter, cold & cubed
100-125ml +/- milk or soymilk
2 t mustard powder
Preheat oven to 200°C/390°F.
Line a baking tray with baking paper.
Mix together flour, bi-carb soda & mustard powder in a large bowl.
Work through butter with hands until it resembles breadcrumbs.
Add ramsons & cheese (reserve a little for later).
Add milk little by little, using a butterknife, mix with cutting motions.
Using your hands, make a ball.
Knead very gently for 3 mins on a floured surface.
Roll out to approx 1cm/0.4" thick.
Cut into rounds with a 6.5cm/2.5" cutter.
Place on baking tray.
Sprinkle tops with the remaining cheese.
Bake 15-20 mins, or until tops are golden brown.