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Sieve flour, baking powder, salt, sugar and paprika into a large mixing bowl
Mix in the grated cheese with a knife then make a well in the centre and add milk, gently mix again with knife until just incorporated
If making two different types, divide dough between two bowls (dough should be a little wet and sticky)
Add chopped jalapeño to one bowl and chopped olives and rocket to the other, mix gently
Turn out onto a lined baking tray and shape into two squares about 3cm high
Cut each square into 4 (8 scones in total)
Separate scones and brush with milk, top with extra cheese
Bake at 220°C for 20-25 minutes or until golden brown