English Cheddar Cheese Scones

2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) dry mustard
3 Tbs (45 ml) butter at room temperature, cut
into small pieces
3 oz (80 g) sharp cheddar cheese, grated
1 egg
1/2 cup (125 ml) milk

Combine the dry ingredients in a mixing bowl and cut in the butter
using a fork. Add the cheese, stirring just enough to incorporate.
Beat the egg and milk together and add to the flour mixture, stirring as little as possible. Turn out onto a floured surface and pat down to a thickness of about 1 1/2 inches (4 cm). Cut into 2-inch (5 cm) rounds and place on a baking sheet. Bake in a preheated 425 (220C) oven for 13 to 15 minutes, until golden brown. Makes about 12 scones.