Cheddar & Scallion Scones

INGREDIENTS – Makes 12 scones
2 1/4 Cups Self-Rising flour
1 Tablespoon Sugar
2 Teaspoons Baking Powder
1/2 Cup Finely chopped scallions
1 Cup extra-sharp Cheddar Cheese
3/4 Cup whole milk
2 Large Eggs at room temperature (1 for the scones & 1 to brush the scones)
1 Tablespoon Vegetable Oil
2 Teaspoons Dijon Mustard
1/2 Teaspoon Cracked Pepper

PREPARATION
Pre-heat your oven at 200 Celsius with the fan on. Cover two baking trays with parchment paper.
Whisk the flour, sugar and baking powder in a medium mixing bowl. Stir in the chives and cheddar cheese and mix well, ensuring all your ingredients are covered in flour.
Whisk in the milk, one egg, the oil and mustard in a small bowl and mix well. Gradually add the milk mixture to the dry ingredients, tossing until the preparation is moist and you see clumps form. You can add milk by the tablespoon if the dough is too dry.
Turn out the dough onto a lightly floured working surface and knead until the preparation comes together.
Pat out the dough to approximately 2.5 – 3 cm. Using a round cookie cutter, cut out the scones and place them on your baking tray.
Gather the dough scraps and repeat. Whisk the remaining egg in a small bowl and brush the scones. Sprinkle with more cracked pepper.
Bake for approximately 15 minutes, until a tester inserted into the center comes out clean.
Serve warm