Preheat your oven to 200C fan / 220C. Prepare a baking sheet with parchment / baking paper. Place in the oven to heat up - it helps that the baking sheet is hot when you place your scones on it.

Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your cold butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.

Stir in two-thirds of your cheese, a pinch of salt and pepper and then optionally (but I totally recommend) the chopped chives and mustard powder.

Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon or knife. Keep working it till it forms a dough (it might be a little sticky). Then use your hands to bring it together into a ball.

Lightly flour your work surface and your hands. Place your dough ball on the floured surface and fold it over a few times until smooth – don’t overwork the dough. Form into a round shape about 3.5cm - 4cm thick. The taller, the better!

Using a cutter (about 4.5cm to 5cm wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till your have used up all the dough (keep re-rounding the dough and cutting out more scones).

Brush the tops of the scones with a little egg and then sprinkle with the rest of the cheese.

Place the scones onto the hot baking sheet and pop them into the oven for about 12-15 minutes. They should be golden on top and have a golden base too.

Remove from the oven and transfer to a wire rack to cool slightly. Enjoy warm, or at room temperature.