Preheat the oven to 220ºC/fan oven 200ºC/Gas Mark 7. Lightly grease a baking sheet.

Sift the flour and salt into a large mixing bowl. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs. Mix in three-quarters of the cheese.

Add just enough milk to the mixture to make a soft, but not sticky dough, mixing it in with a round-bladed knife or palette knife to bring the dough together. Avoid using your hands as this warms the mixture.

Flour your hands a little, then knead the dough lightly for a few moments. Turn the dough on to a floured surface, then use a lightly floured rolling pin to roll out the dough to about 2.5cm (1 inch) thick.

Use a 5cm (2 inch) plain or fluted cutter to stamp out circles. Avoid twisting the cutter, just press it straight through the dough to help the scones rise evenly. Gather the trimmings together, re-roll them and cut out more scones.

Arrange the scones on the baking sheet. Brush the tops with milk and sprinkle with the remaining cheese. Bake for 12-15 minutes, until well risen and golden brown. Cool for a few moments, then transfer to a cooling rack. Serve warm, spread with a little butter.