Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer.

Because the scones have lots of wholegrain flour, cheese and onion in them, they’ll only rise modestly – say by 30%-50% in the oven - so keep the dough quite thick. Also, bake them slightly longer that you would a plain scone as they hold a lot of moisture inside.

Makes four large or eight small scones.

Method

Have a baking tray ready topped with a sheet of non-stick paper, and heat the oven to 200C fan.

Put the flour in a large mixing bowl with the salt and baking powder. Rub the butter through with your fingertips until it almost vanishes. Then toss through the cheese and spring onion.

Measure into a jug the brown sugar, Worcestershire, cayenne, mustard, milk, yoghurt and cream. Whisk together until the sugar dissolves and everything is evenly combined.

Pour the liquid in with the dry ingredients and mix evenly to a soft dough. Roll or pat it out using extra flour to about 2-3cm thick. Cut into squares or rectangles to the size you prefer, then plan on the tray. Brush the top with beaten egg and bake for about 25-30 minutes or until a rich golden brown on top.