I wanted to revisit my Cheese Scones from last month because, as it turns out, the recipe I used was actually pretty dang awful. It used a pitiful amount of cheese and no butter whatsoever. That upload has now been removed in favour of this one.
These babies will also hopefully feature in a dish I'm making tomorrow. Something very... Regular(TM)

Recipe (makes 10, subjective to cut size)

25g Butter, softened
1 Cup Self-Raising Flour
1/2 tsp mix of Salt and Black Pepper
3/4 Cup Grated Cheese, plus extra for topping (used Mild Cheddar)
1/2 Cup Milk, plus extra for brushing
Some Plain Flour for dusting

1. Preheat your oven to 180*C and lightly grease and flour a large baking tray.

2. In a large mixing bowl, sift the Self-Raising Flour, Salt and Pepper together. Combine with the Butter using your fingertips, rubbing it in until the mixture resembles fine breadcrumbs.

3. Add the Grated Cheese and mix until the Cheese is coated. Then add the Milk gradually until you're left with a sticky dough.

4. Turn the dough out onto a floured surface and gently knead the dough. Add more Plain Flour bit by bit as needed until the dough is smooth and no longer sticks. Then roll the dough out to around 2cm thickness and cut rounds from it. Reform and reroll your dough each time until you've got as many rounds out of it as you can.

5. Place the rounds on the baking tray, evenly spaced. They'll rise more than they'll spread, so you can afford to put them a bit closer to each other. Brush with a small amount of Milk (like eggwash, a small amount can go a long way, so be careful not to soak your dough). Dust the tops with the remaining Cheese and bake for 20 minutes, until the tops are turning golden.