This is the actual recipe I used, but it is in English terminology, for which I apologise. It's a very basic unsweetened scone recipe plus cheese, so if you have a ready-converted version, use that.
225g/8 oz self-raising flour
5ml/1 teaspoon baking powder
5ml/1 teaspoon mustard powder (Colman's)
40g/1 1/2 oz butter, in small pieces
approx 15oml/quarter of a pint (5 fluid ounces) milk (full fat), plus extra milk to brush tops
50 g/2 oz finely grated strong cheese (I used farmhouse cheddar), plus extra to sprinkle on top
Oven at 220 C/Gas mark7/425 F
Sift together dry ingredients, rub in butter. Add the main amount of cheese, then cut in milk until the dough just comes together. Roll out on a floured surface to 2cm/three quarters of an inch thick, and cut into rounds with a 6cm/2 1/2 inch cutter. It should make about 8.
Brush with extra milk, sprinkle with extra cheese, and bake for about 10-13 minutes.
I do not entirely recommend eating four in a sitting. The other four will freeze well, however.
Edited to correct the milk quantity. And I know that American pints are different, that's why I put the fluid ounces as well.