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Pre-heat the oven to 180 degrees C.
Measure the flour, butter and salt into a bowl. Rub it together with your hands (or a mixer) until it is well mixed and looks like fine breadcrumbs.
Add grated cheese and mustard powder to the dough. Use either your hands or a mixer to combine the ingredients.
Crack the eggs into a measuring jug. Add milk to your jug up to 320ml. Combine together.
Make a well in the middle of your flour mixture, then slowly add the milk until you have a soft but firm dough. Don’t add it all at once, as you might not need it all to get it to the right consistency. Bring the dough together so it is nice and soft but not too sticky. Do not throw away the remaining milk and egg liquid as this is required later.
Lightly sprinkle flour on to your work surface. Roll out or pat down the dough until it is about 2cm thick. Cut out your scones using a cutter.
Line your baking tray with parchment paper. Place the scones on the baking tray.
Brush the tops with a little milk and sprinkle with some finely grated cheese.
Bake them in the oven for 10-15 minutes.
They’re best served warm with butter or more cheese!