Half-fat cheese and herb scones

Method

1. Preheat the oven to 200°C (400°F / gas mark 6). Sift the flour, baking powder and dry English mustard together into a large bowl or food processor. Rub or blend until the butter looks like breadcrumbs.
2. Add the semi-skimmed milk and mix lightly with a knife or process in bursts, to make a soft dough. Turn the dough onto a lightly floured board.
3. Using a floured rolling pin, gently roll out the dough into a neat rectangle about 1cm thick, using your hands to square off the edges. Scatter half the reduced fat grated hard cheese and all the herbs over the entire surface and lightly press the cheese and herbs into the dough so they 'stick'.
4. Roll up the dough like a Swiss roll, beginning from the long side, to make a long thick sausage. Cut into 6 x 3cm slices to make little rounds. Place the rounds well-spaced apart (with the spiral facing up) on a greased baking tray and sprinkle with the remaining cheese. Tuck a sprig of rosemary into the top of each scone and dust with cayenne pepper.
5. Bake in the oven for 15-20 mins or until golden brown and risen. Remove from the oven and allow to cool on a wire cooling tray.

Nutritional info: Reduced-fat cheese contains at least 25% less fat, compared to the 34% found in normal hard cheeses. Half-fat cheese contains less than half the fat of regular hard cheese, typically around 15% fat and contains 36% fewer calories while low-fat cheese contains less than 3% fat and will have half the calories. www.cheeseboard.co.uk