METHOD

Heat the milk and water in a small pan. When it comes to the boil add the Bay, remove from the heat and leave to one side to infuse and cool. Heat the oven to 220C. 

Mix together flour, baking powder, mustard powder and salt in a large mixing bowl to combine. Then grate in your very cold butter and rub it in to a fine breadcrumb consistency. Add in 175g of the grated cheese and the herbs, finely chopped. When the Bay-infused liquid is cool remove the Bay leaves before tipping it into the dry mix and, working quickly and lightly with your hand, combine it into a rough ball of dough. The less working of the dough, the lighter the scone but it does need to hold together. 

Place the scone dough onto a non-stick or lightly floured surface. Shape delicately into a rough oval, flattening the dough with your hand around 2.5cm height. Using a 5 or 6 cm fluted cutter, depending on your preference for bigger or smaller scones, cut out your scones and put them on a baking tray. Brush on the egg mixture, sprinkle with the remaining cheese mixture and put them in the oven for around 10 to 12 (smaller size) or 12 to 14 (larger size) minutes bake until they appear golden. When done remove from the oven and place on a rack. Try to resist for at least 10 minutes then split and spread with butter!