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Pre heat oven to 220c.
Blend the cooked & cooled spinach with the milk and set aside.
Put the flour, salt, bicarb & cream of tartar into a bowl, mix, add the cubes butter and rub into flour with your fingers till like breadcrumbs. Add both cheeses and combine. Make a well and add the spinach milk mixture. Stir briefly to combine, then tip onto a floured worktop and bring together using gentle folding and pressing. You need to be very gentle here, the dough does not have to be completely smooth.
Press or roll to about 3cm thickness and cut out rounds. Press leftover dough together and repeat till all dough is used.
Place scones on a baking sheet, brush with egg wash and pop in oven for 10 minutes till golden brown.