Buttermilk Scones

2 cups self-raising flour
pinch cayenne pepper
1 teaspoon mild curry powder
1 teaspoon green herb stock powder
1 cup tasty cheese
1 cup buttermilk

Sift the dry ingredients and mix in half the cheese. Stir in sufficient buttermilk to make a dough that clings together. Knead on a floured board only until the dough holds firmly together. Pat out then fold in half and pat out again. This will make the scones easier to split in half once they're cooked. Cut into squares and top with the remaining cheese. Bake at 220C for around 12 minutes until the scones are cooked and the cheese is golden brown.