It's a Japanese public holiday today! The definition of a day off for me: no school, sleep and relaxation, and a generous slot of time to get into the kitchen and start clinking and clanging some pots and pans together. 
Okay, so, try not to imagine me pathetically trying to create a pretty little tune with a bowl on my head, a pot balancing between my legs, wooden spoons in my hands and limbs flailing around like those blow up noodle men. Because I just imagined it, and.... it's not normal. I don't do that kind of stuff. 

Hahah, one day though...

Anyway, my mum made these a few days ago because I guess she felt like doing the noodle man thing, too. And, even though I was amazed at my family's generosity- saving me half of a 1/16th of the whole loaf....- I was told that I was missing out on the real deal. The "Real Deal" is that moment of awe when it's just been pulled out of the oven- when it's warm, oozing with cheese, and slightly crusty on the outside. I know what this moment feels like, and tastes like, now that I've actually witnessed it. Yeeeeeummmmm. 

It's just cozy food. I fall victim to even the plain and simple english scones. (Jam and whipped cream, please!)
Question; What jam pairs the best with a scone?
Raspberry all the way for me! Although, the classic strawberry is still great.

These scones have a surprising balance of spice and cheese. I wasn't told about the pepper the first time I tried it, and I actually laughed when the heat unexpectedly hit me. It gives the scone such character!  

The cheese is there alright! You get a good punch of it. But, that's not the entirety of the scones personality. It's not just a plain scone with grated cheese. The addition of the cayenne pepper and mustard sets it apart from any other. Behind every rustic morsel, you get a gentle kick of heat. So much so, that it lingers there after.  

One thing- I'd recommend not pairing wedge of this scone with a cup of tea! The spice intensifies the heat and flavour of the tea- just a wee bit bitter. It would, however, make such an exciting sandwich!  

And one last thing,
It's best when eaten on the day it's baked. Overnight, it tends to become too dry.
225 g self-raising flour
1/2 tsp salt
1/2 tsp mustard powder (or english mustard)
1/4 tsp cayenne pepper
1 tsp baking powder
25g butter
150g grated mature cheddar cheese
1 large egg
A splash of milk


Pre-heat your oven to 200˚C Fan forced (220˚C normal) and lightly grease a baking tray.

Into a medium bowl, measure the flour, salt, mustard powder (english mustard would be added later), cayenne pepper and baking powder. Add the butter (and the english mustard if substituting for powder) and rub into the flour mixture with your fingertips until it resembles fine breadcrumbs. Then, stir in 100g of the grated cheese until well combined.

Break the egg into a measuring jug and add milk until leveled at 150ml. Stir this mixture into the dry mixture and mix until a soft but not sticky dough is formed. 

Turn the dough out onto a lightly floured flat surface and knead it lightly with the palms of your hands. Use your hands to form the dough into a 15cm circle. Slice it about 3/4 of the way through into wedges, using a knife or pizza cutter. This aids in breaking the loaf into segments once it's cooked. Brush with a splash of milk and sprinkle the remaining 50g of cheese on top of the loaf. 

Bake in your pre-heated oven for about 20 mins or until golden brown and firm to the touch. Slide it onto a wire rack to cool down. But honestly, eat it as soon as it's out of the oven, while the cheese is still oozing, and the dough is fresh and toasty warm. 

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