Beef cobbler with cheddar and rosemary scones

Name: Beef cobbler with cheddar and rosemary scones
Ingredients: 90ml/3fl oz vegetable oil; 3 tbsp plain flour; salt and freshly ground black pepper; 900g/2lb chuck steak or stewing steak, cut into cubes; 2 onions, sliced; 2 carrots, cut into chunks; 2 sticks celery, cut into 2cm/1in pieces; 1 leek, washed and cut into thick rings; 1 tbsp tomato purée; 600ml/1 pint red wine; 600ml/1 pint beef stock; 1 bay leaf; 80g/3oz self-raising flour; 100g/3½oz wholemeal self-raising flour; 65g/2¼oz malted flour; pinch salt; 1 tbsp finely chopped fresh rosemary; 150g/5½oz cheddar cheese, grated; 175ml/6fl oz full fat milk; 1 free-range egg, beaten; extra flour for dusting; parsley, to garnish