Pulse dry ingredients once, butter 4 times, cheese once. Add milk while pulsing 8–10 times. Shape into 3cm / 1.2" thick disc on baking paper, brush with milk, top with cheese, cut into 6 wedges. Space 5cm/2" apart on tray. Bake 20 min at 200°C/390°F (180°C fan), rest 5 min.

Preheat oven to 200°C/390°F (180°C fan-forced).

Blitz dry - Put flour, baking powder and salt in a food processor with a standard "S" blade. Pulse once. Add butter, pulse 4 to 5 times until the largest butter pieces you see are pea size. (You can also do this by hand - see Note 3)

Add cheese, pulse once just to mix through a bit.

Pour milk through the feeding tube while pulsing 8 to 10 times until the flour is just incorporated, then stop straight away. The dough will be shaggy rather than smooth, and it should be a bit sticky but can be handled.

Bring dough together - Scatter a work surface with 1 tsp flour. Scrape the dough out of the food processor then bring together into a ball with your hands. Try to avoid using extra flour, but dust with more if needed (I don’t).

6 wedges - Put it on a sheet of baking paper, pat and shape into 3cm / 1.2" thick round disc. Brush with milk (top and sides), sprinkle with cheese, lightly press in. Cut into 6 wedges. (Note 4 for rounds)

Bake - Transfer to baking tray. Pull each wedge out a bit so they are 5cm/2" apart. Bake 20 minutes until the surface is golden.

Cool 5 minutes on the tray, then enjoy warm with a smear of butter!