Cheddar, Onion and Herb Wholemeal Scones

Heat the oven to 220c/gas mark 7. Grease or line a baking tray. Heat the oil in a frying pan over a medium heat and fry onion gently for about 10 minutes until lightly coloured. Stir in the thyme and allow to cool. Grate the cheese on the coarse side of the grater.

Put the flour, baking powder, salt and mustard powder in a large bowl and whisk to aerate and combine.

Rub in the butter until it feels like breadcrumbs.

Stir in the cheese and the onion.

Combine the milk and yoghurt and stir into the flour to form a rough dough.

Tip onto a lightly floured surface and work gently into a ball - it's important not to knead or overwork it.

Pat out into a rough circle about 3cm in height and cut into 8 wedges.

Transfer to the baking tray, brish with a little milk and grate more cheddar on top.

Bake for about 25 minutes until risen and golden brown.

Transfer to a cooling rack.

Eat just warm with lots of butter or keep in a tin and eat within 48 hours, warming through for about 5 minutes in a hot oven.