Place the butter in a small saucepan and let it melt over a low heat. Leave aside.

Grate the cup of cheese for the topping and place it into a small bowl.

Add to the cheese, the egg, mustard and also pour in the butter (you'll need the same saucepan again shortly to melt more butter). Mix it all together and set aside.

Line a baking tray with non-stick baking paper and then grease it with the ½ teaspoon of butter.

Then sprinkle some flour all over it.

Place the 50 grams of butter into the saucepan you used before and again, let it melt over a low heat. Leave aside.

Add to a large bowl, the flour, baking powder, salt and the cayenne pepper.

If you haven't already, grate the cheese and add that too.

Mix it all together and then create a rough well in the centre.

Add to the well the milk and the melted butter.

Use a large spoon to mix it all together. (Careful not to overmix it, stop as soon as there is no flour left on the bottom of the bowl).

Place an oven rack in the centre of the oven and turn it to 170°C fan/convection oven or 190°C conventional oven, on bake.

Lightly flour your hands and gently mould the scone mix into a rough ball (try not to squeeze it). Place it in the centre of the tray.

Still using lightly floured hands, gently flatten and form the ball into a 20 cm wide x 4 cm high round.

Cut it through the centre from 9 o'clock to 3 o'clock and also 12 o'clock to 6 o'clock. Then cut in between each of those cuts, creating 8 wedges.

Pull each wedge out slightly so there’s a couple of centimetres in between each one.

Use a teaspoon to place the topping evenly over the top of each wedge.

Place them in the oven to bake for 25 minutes or until the bottoms and the tops are golden brown.

Best served still slightly warm from the oven, with butter, relish or jam.

Best eaten on the day. After that you can freshen them up by warming each one in the microwave for around 20 - 30 seconds.