Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a baking tray or line with baking paper.

Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in 85g of the cheese making sure that it doesn't clump together. Make a well in the centre.

All the milk and mix, using a cutting action until the dough comes together in clumps.

With floured hands, gently gather the dough together, lift out onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will be tough.

Pat the dough out to 2cm thick. Cut into rounds using a 5cm cookie cutter. Gather the trimmings and repeat.

Place the rounds close together on the baking tray and sprinkle with the remaining cheese. Bake for 12-15 minutes or until risen and golden brown.