Parmesan and Gruyere scones / biscuits

To make 25 small scones

1 and 3/4 cups of all purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp paprika

1/4 tsp mustard powder

1 tsp dried oregano

1/4 cup butter, cut into cubes

1/2 cup each grated Gruyere and Parmesan

1/2 cup milk

Preheat the oven to 375oF

Sieve the flour and baking powder into a bowl, add the salt, paprika, mustard powder and oregano and mix. 

Add the butter and use your hands and fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. 

Add the cheese, mix well and add the milk, a little at a time, stirring with a spoon. As soon as the mixture comes together, use your hands to form a ball.

Roll the mixture out on a floured surface to about 1/2 inch thick. Use a glass or round cutter to cut out rounds about the size of a dollar. Gather all the scraps together and re roll, using as much of the dough as possible. 

Line a baking sheet with parchment paper and lay the little scones onto the the tray. Brush with a mixture of one beaten egg and a splash of milk, beaten together and sprinkle with a little paprika.

Bake for about 15 minutes until the top is golden and the scones are cooked through. Serve warm just as they are or split open and spread with butter.