I whipped these up on the morning of Eid for breakfast! These are such a nice change from sweet scones, serve them with caramelised onion or tomato jam and a variety of cheeses.

INGREDIENTS:

• 225g self raising flour
• 1/2 tsp salt
• 50g butter
• 1 tsp mustard sauce
• 3/4 cup finely grated cheese (gouda, mature cheddar)
• 2 spring onions, finely chopped.
• 1 egg
• 100ml buttermilk/ amasi

METHOD:

1. Heat oven to 220ºC. Rub butter into flour (or all dry ingredients) until it resembles fine breadcrumbs. Add grated cheese and spring onion.
2. In a separate bowl, whisk egg, buttermilk and mustard together.
3. Make a well in the centre of the flour and add all egg mixture except 1 Tb. Mix until the dough forms a ball shape.
4. Sprinkle flour on your work surface and knead briefly until smooth.
5. Flatten into a 2cm thick circle/square, cut into quarters then half each quarter diagonally so you are left with 8 pieces/triangles.
6. Brush with 1Tb of remaining egg mixture. Optional to top with extra grated cheese.
7. Bake for 12 – 14 minutes until well risen, golden and sound hollow when tapped. They should be dark golden brown on the bottom.
8. Eat while warm and enjoy!