These little scones make a delightful savoury, and you can ring the changes by using cheese from different regions, such as Cheddar, Wenslydale, or Cheshire. Serve them warm, split, and lightly buttered.
 

6 oz/ 150 g/ 1/2 cups self-rising flour
1 egg
1 oz/ 25 g/ 2tbsp margarine
4 oz/ 100 g/  ½ cup Lancashire cheese, grated
a little milk
pinch of salt
pinch of cayenne pepper
a little beaten egg

Put the flour and margarine into the food processor and process until the mixture resembles coarse breadcrumbs. Add the cheese, salt, and cayenne and process to mix-just a few seconds. With the machine switched on add the egg, together with just enough milk to make a soft pliable dough. Roll out on a lightly floured board and cut into rounds using a pasty cutter.  Place on a greased baking tray, brush with beaten egg, and bake for about About 20 minutes at gas mark 7, 425 degrees F, 200 degrees C.
 

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