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Preheat the oven to 200°C fan forced
Combine the flour, salt and butter into a bowl, and rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
Add most of the cheese (reserving some for the tops) along with the herbs, use your hands to combine, then add the milk and quickly mix with a butter knife to form a soft dough.
Lightly flour a baking tray and transfer the dough onto it, then use lightly floured hands to pat the dough into a 2cm thick rectangle.
With a floured knife or bread scraper, cut dough into 12 even-sized pieces, then separate the scones to allow a 1-2cm space between each of them.
Brush the tops with milk and then pop a little more grated cheese onto each scone, followed by a sprinkling of toasted sesame seeds.
Bake for 10-12 minutes or until golden brown.
Allow to cool for another 10 minutes then devour with lots of butter.
If not eating immediately, cover with a tea towel until ready to eat.