Cheesy apple scones

Line a large baking tray with baking parchment. In a large bowl, mix the flour, baking powder and salt. Add the Cheddar and apple pieces, then toss to coat evenly.

Using the coarse side of a box grater, grate the cold butter and toss it in the flour mixture until evenly coated. In a jug, whisk together the buttermilk and mustard until smooth. Pour the wet ingredients into the dry and briefly knead until a dough forms (it may seem too dry at first, but it will come together).

Turn the dough out onto a lightly floured surface and pat into an 18cm-diameter circle about 3cm thick. Divide into 6 equal wedges. Put on the prepared baking tray and chill for 20 minutes.

Preheat the oven to 200ºC, gas mark 6. Brush the scones with buttermilk, then bake for 18-22 minutes, or until golden and cooked through. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely, or serve warm. Serve with butter, if liked.