Ingredients

1 cup self-raising flour
  (or cake flour & 1½ tsp baking powder)
1 cup finely grated Cheddar cheese
1 large egg, beaten to make up
  1 cup milk
pinch of cayenne pepper
pinch of salt
pinch of black pepper
butter, for greasing

butter, for spreading
6 tsp smooth apricot jam
120g Cheddar cheese, finely grated

Method

In a large mixing bowl, hand mix the flour, & finely grated cheese.
Beat the egg in a cup and top up with milk to make a full cup.
Pour the egg & milk mixture into the flour mixture & mix in the cayenne pepper, salt & black pepper well to form a loose dough.

Grease a 6 pan muffin pan with butter and spoon the loose dough equally into the cups.  Bake in the oven for 10-12 mins until golden brown.

Allow to cool slightly (about 5 mins) and then slice each scone across in half.

With the inside half facing up, spread each with butter & jam and sprinkle with finely grated cheese.

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Variation

The scones can also be served with strawberry jam & a dollop of fresh cream.