Heat the oven to 220C/210C Fan/Gas mark 7 and line a baking tray(s) - place tray in the oven to start heating with the oven
Mix together the self raising flour, unsalted butter, mustard powder, cayenne pepper, and salt then rub together until the butter has essentially disappeared and the texture of all the mixture is like breadcrumbs - alternatively, put all of the same ingredients into a food processor and mix until the breadcrumbs texture is created!
Mix in the grated cheese, and then pour in 75% of the milk
Stir with a spatula until combined into a slightly sticky dough - if it is too dry, then continue to add the rest of the milk until it is ideal
Tip the dough out onto a lightly floured work surface and pat down with your hand till it is about 3-4cm deep
Remove the trays from the oven carefully
Using a 4cm round cutter, cut out the scones and place on the baking tray(s)
Knead the dough slightly to combine it all again, flatten, and cut the scones out - repeat until all the dough has been used!
Brush the scones with a bit of milk, and sprinkle with some cheese -
Bake in the oven for 10-15 minutes
Move to a wire rack and leave to cool slightly!
ENJOY!
Notes
Serve at breakfast for a lazy day, or on the side of a delicious bowl of homemade soup - they will suit the side of any dish perfectly.
You can change up the cheeses you use, but try and stick to hard cheeses - a 'wet' cheese won't work as well as it'll change the amount of moisture in the dough.
You can also change the spices used in the recipe, I love the slight hint of the mustard powder (even though I am not a mustard fan) and the cayenne pepper gives a wonderfully slight kick!
These are best eaten when still warm out of the oven, or on the day of baking - I usually microwave mine to warm again, or flash back in the oven to revive them the day after baking!