Preheat oven to 210°C

Rub marg into flour until it forms fine breadcrumbs.

Add mustard powder, pepper and cheese.

Beat egg in measuring jug and make up to just under ¼ pint with milk.

Add enough of the egg/milk mix to bind together - not sticky.

Roll out approx. an inch thick, cut into rounds (2 inch cutter).

Place on baking tray, brush tops only with the remaining egg/milk mix.

Cook for 13 mins, till golden.

Tap bottom of scone, when cooked they should sound hollow.