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Begin by preheating your oven to 220℃/Fan 200℃/400℉/gas 7, and place a large baking tray inside to warm up.
Sift the self-raising flour into a bowl, ideally sifting it at least twice. Then, mix in the salt, cayenne pepper, baking powder, and mustard powder.
Add the chilled butter cubes to the flour mixture and use your fingers to rub it in until the mixture resembles breadcrumbs.
Stir in 100 grams of the grated cheddar cheese, reserving the rest for later, along with the diced sun-dried tomatoes.
Make a well in the center of the mixture and pour in about 75% of the milk. Use a spatula to combine everything into a slightly sticky dough, adding more milk if necessary, but you may not need to use it all.
Transfer the dough onto a lightly floured surface and shape it into a circle about 3-4 cm thick.
Cut the dough into 6 or 8 equal wedges using a sharp knife.
Brush the tops of the scones with a little milk and sprinkle the remaining grated cheese on top.
Place the scones onto the preheated baking tray and bake for 14-18 minutes, or until they are risen and golden brown.
Once baked, transfer the scones to a wire rack to cool slightly before serving.