Preheat the oven to 200°C or gas mark 6.
Put the flour, baking powder, salt and cayenne pepper in a bowl.
Rub in the butter using your fingertips until the mixture resembles fine crumbs.
Stir in the cheese leaving a little to put on top of the scones and add enough milk to form a soft dough.
Knead gently, then roll out on a lightly floured surface to a thickness of 2.5 cm.
Stamp out 7.5 cm rounds with a cutter and place on a lightly greased baking tray.
Brush a dash of milk over the top of each scone and top with cheese.
Ask a grown up to pop them in the oven and bake for around 20 minutes or until golden.
Tip: the scones are cooked through when they sound hollow when tapped on the bottom with two fingers.
Ask a grown up to check for you because the scones will be very hot when they come out of the oven.
Serve warm or cold with salted butter and cress or sliced tomatoes.
Cooked scones freeze well.
Prep time: 20 mins
Cook time: 20 mins
500g wholemeal flour, sifted
2 tbsp baking powder
Large pinch of salt
Pinch of cayenne pepper
250g mature cheddar, grated