In a large bowl, place the self-raising flour (230 g). Cut the cold butter (55 g) into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.
230 g self-raising flour, 55 g unsalted butter
Add 1 tsp salt and a good grinding of black pepper (omit salt if using salted butter). Add 75 g grated mature cheddar and stir through.
1 tsp salt, pepper, 105 g mature/sharp cheddar cheese
Add the milk (175 ml) and stir well to combine.
175 ml milk
Transfer the scone mixture to a floured work surface and roll out using a rolling pin. Fold the dough over and roll again gently to press it together, so you have dough with a thickness of approx one inch (2.5 cm).
Cut out 8-10 rounds using a medium scone cutter and place them on a baking tray lined with baking paper. Don't turn the cutter, just press and remove.
Sprinkle the remaining 30 g of grated cheese onto the scones, making sure each one is well topped. Brush over the scones lightly with one to two tablespoons of milk using a pastry brush.
Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.