We're panic picnicking now summer has made a last minute appearance just as we were gearing up for autumn!
Don't waste a moment, rustle up these super-quick scones from the ingredients you've already got and get outdoors and enjoy the rays!
Prepare: 10 minutes
Cook: 20 minutes
225g self raising flour, plus a little extra for dusting
1/2 tsp cayenne or 1 tsp smoked paprika
1/2 tsp fine sea salt
1 tsp baking powder
55g chilled butter, diced
125g mature Cheddar, grated
80ml milk plus extra for brushing
nigella or sesame seeds for sprinkling
1 Heat the oven to 180C, gas mark 4. Place a baking sheet in the oven to heat up.
2 Stir together the flour, spice, salt and baking flour.
3 Using your fingertips rub the butter into the flour until it disappears into crumbs. Add most of the cheese and the milk then using your hand, quickly bring it together to form a rough dough.
4 Pat the dough out to a 15- 18 cm round then using a large knife, cut into 8 wedges. Brush the tops with milk then sprinkle with a little cheese and seeds.
5 Carefully transfer to the hot baking tray and bake for 18 - 20 minutes until risen and dark golden. Cool a little before eating.