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Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the cheesy nooch, mustard powder & herbs and mix well.
Add the milk and combine into a dough.
Roll the dough out to 3cm thick and, using a fluted pastry cutter, cut out as many scones as you can until the mixture is used up.
Don’t twist the cutter or the scones won't rise.
Brush the tops with plant milk and paprika.
Bake on a tray for 15 minutes at 200°C.