Ingredients

• 450g/1lb self-raising flour
• plus extra for dusting
• 2 tsp baking powder
• ½ tsp salt
• 175g/6oz strong cheddar
• grated
• 55g/2oz butter
• cut into small pieces
• plus extra for greasing
• 2 free-range eggs
• beaten
• 275ml/5½fl oz milk
• 350g/12oz biltong
• thinly sliced

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with butter.
• Put the flour
• baking powder and salt in a large mixing bowl. Mix the ingredients together until thoroughly combined. Add 150g/5½oz of the cheese and stir in well.
• Add the butter to the mixture and rub in using your fingers until it resembles fine breadcrumbs. Make a well in the centre of the dry mixture and add the eggs and milk gradually. Combine the dry mixture with the wet ingredients to make a soft dough.
• Lightly flour a work surface
• turn out the dough and knead very lightly. Roll the dough out into a large rectangle with a thickness of about 1cm/½in.
• Scatter the biltong evenly over the surface of the dough.
• Roll up the dough along the longer side of the rectangle so it resembles a Swiss roll. Cut the dough into slices to make 8–9 good-sized scones.
• Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15 minutes
• or until well risen and golden. Leave to cool slightly before serving.