Mix together the dry mix and smoked paprika in a mixing bowl. Add the butter and rub into the dry mix using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, place everything together in a food processor and pulse together until combined.

Toss through the grated cheese and sage and season to taste with Sea Salt and Black Pepper. Add the milk and gently incorporate to form a scraggly dough, adding an extra tablespoon if needed for extra moisture. Tip the dough out onto a lightly floured surface and briefly knead to bring it together.

For extra flakiness, you can quickly laminate the dough (optional but so worth it!). Roll the dough into a long rectangle using a rolling pin. Fold into thirds, overlapping the top and bottom thirds like you would a letter. Turn the dough a quarter turn, roll out and fold again as above.

Press the dough into a 2cm-thick rectangle, about 10cm wide and 20cm long. Cut the rectangle into 8 squares and place on a lined baking tray. Brush the top of the scones with extra milk and sprinkle with grated cheese and a lightly oiled sage leaf (optional).

Bake for 15-20 minutes until golden and cooked through. Allow to cool slightly and enjoy warm with butter, cheese and preserves.