Step 1

Heat oven to 210C.

Step 2

Blitz the butter, flour, baking powder, cayenne pepper, sugar and salt in a food processor for 10-15 seconds until coarse crumbs.

Step 3

Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal knife or spoon until the mixture is mostly coming together, but there are still floury and dough sections — be careful not to overwork it.

Step 4

Mix the cheeses together and add to the dough.

Step 5

On a lightly floured work surface, roll out the dough to 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don't twist the cutter. Lay a few centimetres apart on a parchment-lined baking tray.

Step 6

Glaze with the extra buttermilk.

Step 7

Bake for 12-15 minutes or until golden on top.

Step 8

Take from the oven, leave to cool for 90 seconds or so, then transfer to a cake rack. This prevents them from getting a soggy bottom.