Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Tip the flour into a large bowl with the baking powder and 1/4 tsp salt, and mix gently with a cutlery knife. Scatter in the cubes of butter, then use your fingertips to rub this into the flour until there are no visible lumps of butter.

Mix through 70g of the cheddar along with the tomatoes, chorizo and spring onions using the cutlery knife until evenly distributed. Pour in 175ml milk and mix again until the ingredients clump together – if looking dry, add another 1 tbsp milk, or up to 200ml until soft and sticky. Tip the dough out onto a lightly floured surface and briefly knead to incorporate any loose flour. (Try not to over-knead or the scones will be heavy.) Shape the dough into a round loaf.

Slide the loaf onto the baking tray and gently press down with the palm of your hand to create a chunky disc. Dust the cutlery knife or a chopstick with a little flour and use it to score the loaf into eight wedges, being careful not to cut all way through. Brush with the beaten egg and scatter over the remaining 30g cheese. Bake for 25-30 mins until golden brown, then leave to cool slightly. Serve warm with butter or wrap up for a picnic to serve with soft cheese. Best eaten on the day it’s made.