Rub the butter into the dry mix using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, you can place them in a food processor and pulse until combined.

Add the grated cheddar, feta and peppadews and toss until evenly distributed. Add the milk and gently incorporate to form a shaggy dough. Tip the dough out onto a lightly floured surface and briefly knead to incorporate any remaining bits of dry flour. Press the dough into a rough square about 2 cm thick. Cut in half with a floured knife or bench scraper, stack on top of each other and gently press flat. Repeat again. This step helps to create flakey layers.

Shape the dough into a 9cm wide and 3cm thick rectangle. Place on a lined baking tray and chill in the freezer for 30 minutes.

Meanwhile, preheat the oven to 200°C and line a larger baking tray with baking paper.

Cut the scone rectangle from the short end into thin 5mm-thick slices and place on the prepared oven tray. Bake for 12-15 minutes until golden and crisp. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.

Serve on the day they’re made with an assortment of cheeses and preserves.

Tips: Black pepper- or herbed feta would also be delicious in this recipe.

These are best eaten on the day they’re made.