Preheat oven to 225°C

Seive flour into a large bowl followed by seived Cream of Tartar, Baking soda, Cayenne Pepper and Salt

Gently swirl your hand in the bowl once or twice around the ingredients to mix.

Add in Butter and squeeze butter JUST BETWEEN FINGERTIPS into flour mixture until it resembles fine, damp sand in texture.

Add cheese and lightly mix through with fingers until incorporated.

Make a well on the middle of the dry mix and pour in the milk (or Buttermilk if you're using)

Working GENTLY from the inside out, swirl your fingers of one hand around mixture slowly incorporating the dry into the milk. Continue doing this gradually incorporating more and more just until mixture starts to come together into a dough.

Turn out onto clean surface and knead lightly until mixture comes together fully. DO NOT be too strong or forceful here or you will knock the air right out of the scones.

Roll out dough into a rectangle about 1/2 inch or so thick.

Cut into 9 good-sized scones with a large knife. Cut down straight and try not to use a cutting motion. (You can use a cutter if you like but try not to twist it a lot while cutting)

Place on grease proof papered or silicon covered tray and brush with beaten egg, attempting to not get any egg mixture down the sides of each scone.

Top each scone with a bit of the remaining cheese and place in the middle shelf of the oven for 13 1/2 minutes.

When cooked, cool on wire rack and try not to eat for 5 minutes or so (if you can manage this bit you're a better person than I, because I can't!)

Serve with cold, real butter and enjoy. YUM!!!