Muslin Mummy's easy cheesy scones

These scones are pretty flexible, as you'll see. I adapted them from a recipe I spotted in the Guardian, I think.

30 minutes, tops, from thinking of scones and tea, to biting into one.

300g self-raising flour

2 tsp baking powder (can be 3 if you like)

1 tsp mustard powder (can use mustard)

1 tsp salt (can use less)

1 tsp sugar

some freshly ground black pepper (needn't be fresh)

110g chilled, cubed butter (ideally unsalted, needn't be chilled, but it helps)

handful of chives or parsley, ideally fresh (or nothing)

100g grated cheddar (or any kind of cheese, soft, edam, parmesan, probably not blue)

210 ml buttermilk (or just milk, or creme fraiche, or a mixture)

Rub butter into dry ingredients (minus cheese and herbs) with fingers till the mixture looks like breadcrumbs, then stir in cheese and herbs. then stir in buttermilk with a knife.

Plop the sticky dough onto a floury patch and pat it till it's about 2 cm thick (or thinner if you like), then cut into rounds. Repeat.

Brush the tops with milk if you like, and bake on non-stick or greased baking tray for about 12 minutes at 220 degrees C until golden.