Tonight’s recipe is inspired by the cheddar scone recipe in The Colman’s Mustard Cookbook but as usual, I decided to change a few things here and there, just to make things a bit more interesting 🙂 Ingredients: 225g self-raising flour 1 heaped teaspoon English mustard (the Colman recipe said mustard powder but I had none in the house) Pinch of salt 1/2 teaspoon of baking powder (my scones came out a bit flat so I would add a full teaspoon next time) 40g butter 60g grated cheese (I used sage Derby, the Colman’s recipe asked for Cheddar) 2 medium eggs Milk for the glaze 150 ml cream (I used clotted cream for texture) Instructions: Mix the flour, mustard, salt and baking powder in a bowl. Using your hand, rub the butter into the flour until it looks like breadcrumbs. Add the cheese, one egg and the cream, to form a light dough (mine wasn’t coming together so I added a drop of warm water). On a lightly floured surface, roll out the dough and cut …