By Elisabeth Ayrton
Mix the flour with the salt and mustard. Rub in the butter until the texture resembles breadcrumbs. Mix in the cheese, then stir in enough milk to form a soft dough.
Roll out the dough ½ inch (1 cm) thick and cut in triangles. Put the scones on a greased tray and bake in a hot oven, 425°F (220°