This delicious recipe is brought to us by Lodge & Brooke Neal (she's well worth a follow @recipebrooke). You can play with the flavour combinations in this recipe. Halloumi & dill, feta & spring onion, rosemary & peppercorn cheddar etc. This is a simple and versatile base recipe to work with, that suits practically any flavours.

INGREDIENTS

4 cups flour
5 tsp baking powder
1 1/2 tsp salt
1/4 tsp cayenne pepper
150g melted butter
3 cups Tasty grated cheese
A bunch of fresh herbs, leaves chopped
Milk to mix, plus extra to glaze (450 mls approx.)
Grated parmesan to top

METHOD

Preheat oven to 190C Fan bake. Butter the inside of your cast iron pan & set aside.

Into a large mixing bowl, sift flour, baking powder, salt & cayenne. Add in the melted butter, cheese & herbs, folding it through with a wooden spoon. Slowly pour in the milk, bringing the dough together. Take care to not overwork.

Flour the bench, turn dough out, pat it down to a 20cm circle & cut into 8 equal wedges. Glaze with milk using a pastry brush & top with parmesan. Transfer the dough to your buttered skillet & bake until golden brown (approx. 40 mins.) Remove from the oven & let the scones cool in the skillet. Enjoy warm with lashings of butter.