ASDA part of the Wal-Mart family

• 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

1 Preheat the oven to 220C/ 200C Fan/Gas 7. Line two 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.

2 Place the egg in a measuring jug and make up to 150ml with milk. Set aside 1 tablespoon 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.

3 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.

4 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.