Stilton and Walnut Scones

Ingredients

225g gluten-free SR flour (I used Dove Farm Gluten-Free)

50g butter

100g Stilton cheese

50g walnuts

1 egg

milk (the egg and milk together make 150ml)

1Tsp wholegrain mustard

Method

Pre-heat the oven to 220C.

Rub the butter into the flour. Cube the Stilton, and chop the walnuts. Add to the bowl. Break the egg into a jug, beat it and then top up to the 150ml mark with milk. Add the wholegrain mustard.

Mix the milk/egg mixture into the flour. Line a muffin tin with silicon or paper case. Evenly divide the mixture between 12 cases. Bake for about 10 -12 minutes.