1. Preheat your oven to 400⁰F (200⁰C) and line a baking tray.
2. In a mixing bowl, combine the 225 g Self-Raising flour, 1/4 tsp salt, 1/4 tsp white pepper, and 1/4 tsp mixed dry herbs and give it a quick stir.
3. Add the 55 g cold cubed butter and rub it in with your fingertips until it looks like fine breadcrumbs.
4. Stir in the 70 g grated cheese so it’s well distributed.
5. Pour in about 120 ml of the 150 ml milk to start, mixing gently with a knife or your hands.
6. Add the remaining milk a little at a time until you get a soft, slightly sticky dough. You might not need every drop.
7. Turn the dough onto a lightly floured surface and knead it very lightly, just a few turns to bring it together. Don’t overwork it or the scones will be tough.
8. Pat or roll the dough to about 2 to 3 cm thick.
9. Cut into rounds or whatever shapes you feel like.
10. Place on the baking tray, brush the tops with a bit of extra milk, and bake for 12 to 15 minutes until risen and lightly golden on top.
11. Let them cool for a few minutes before serving. They’re best warm, honestly.

Additional information and Tips

1. Can I use a different cheese? Cheeses similar to cheddar include Colby, Monterey Jack, Gouda, Red Leicester, and Havarti, which offer comparable semi-hard textures and melting capabilities. For sharper, more aged alternatives, Parmesan, Pecorino, and Aged Gruyère are excellent substitutes.
   Having said that, the texture and taste may differ, so you need to experiment and see what works best for you
2. What if I don’t have cutters?  If you don’t have a scone cutter, you can use a drinking glass, a small plastic cup, or a clean tin can (like from tuna) to cut rounds.
   For a rustic, no-waste approach, use a knife to cut the dough into squares or wedges.
   For best results, use a sharp, thin-edged item.