Paul Hollywood’s cheese scones

Method

1. In a large bowl, mix the flour, salt and baking powder. Add the butter and rub together with your fingers for a few minutes until the mixture has a breadcrumb-like texture.
2. In another bowl, beat the egg with the milk. Add to the rubbed-in mixture with the grated cheese and gently fold together to form a loose paste – do not overwork it. Tip onto a lightly floured surface and fold over a couple of times to form a smooth, soft dough.
3. Heat the oven to 200°C fan/gas 7 and line a large baking tray with baking paper. Using a rolling pin, gently roll out the soft dough to a 2-3cm thickness and cut out rounds using a cutter about 6.5cm in diameter, pressing firmly and avoiding twisting the cutter. Put the scones on the lined baking tray, leaving space in between them.
4. Brush the tops of the scones with beaten egg and sprinkle generously with parmesan. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.