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1. Preheat the oven to 220°C. Sift the flour, salt and baking powder and rub the butter into the mixture until it resembles coarse breadcrumbs. Beat the egg and half of the ice water together and add to the flour mixture. Now use a butter knife to mix the wet ingredients with the dry ingredients in cutting movements. Add more ice water as needed – the dough should be light but stiff.
2. Turn the dough out onto a clean work surface and knead several times until it comes together. Flatten the dough with your hands (to about 2cm thick). Dip a 4cm cookie cutter in flour and then press out as many scones from the dough as possible. Knead the remaining dough lightly again and repeat. Arrange the scones on a baking tray lined with baking paper and brush each one with a little milk. Sprinkle the cheese over the top and season with cayenne pepper, then bake for 10–15 minutes until golden-brown and cooked through. Let the scones cool on a wire rack. Serve hot with jam and whipped cream.
