Mix the flour and baking powder together. Add the cold butter into the bowl. Rub the butter into the flour with fingers. It should look like fine breadcrumbs now.

Stir in most of the grated cheese. Add the mustard powder for a savory kick. Keep a little cheese aside for the tops. Mix everything together with a rounded knife.

Beat the egg in a small measuring jug. Add enough milk to reach the 150ml mark. Pour most of this into the dry mix. Save a tiny bit for glazing the tops.

Mix the dough quickly until it is soft. Do not overwork the dough at all. Put the dough on a floured surface. Pat it down to two centimeters thick.

Use a floured cutter to stamp out circles. Do not twist the cutter while pressing. Place the rounds onto your prepared baking tray. Brush the tops with the leftover milk mix.

Sprinkle the remaining cheese on each scone. Bake them for ten to twelve minutes. They should be golden brown and well risen. Remove them and let them cool slightly.