Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6 and line/grease a baking tray.

In a large mixing bowl (or food processor bowl), combine 225g self-raising flour, 1½ tsp baking powder, ½ tsp salt, ½ tsp mustard powder or a pinch of cayenne pepper (if using).

Add the cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. If you are using a food processor pulse until you get that breadcrumb texture.

Stir in 100g of grated cheddar. A quick pulse in the processor will mix it in evenly.

Pour in the milk and mix gently until a soft dough forms. If the dough feels dry, add a splash more milk — just a teaspoon at a time. If you want to use the food processor for this, using the dough blade, press low and gradually add the milk through the feeder tube until the mixture starts to form a soft ball around the blade and the bowl is clean.

Lightly flour your work surface. Turn the dough out and gently knead it just a few times to bring it together — don’t overwork it.

Pat the dough to a thickness of 2–2.5cm. Cut out rounds using a 5–6cm cutter, or shape into wedges for a more rustic look.

Place the scones on your prepared tray. Brush the tops with a little milk and sprinkle over the remaining 30g of cheddar.

Pop them in the oven for 12–15 minutes, until golden brown and nicely risen.

Transfer the scones to a wire rack. They’re best enjoyed slightly warm, with a little butter or cream cheese.