Cheese and herb scones

Preheat oven to 220°C (425°F, gas mark 7). Sift the self-raising flour into a bowl with the baking powder, a large pinch of salt and freshly ground black pepper. Rub the diced butter into flour until the mixture resembles fine breadcrumbs. Stir in the chopped parsley and 50g (2oz) Cheddar cheese. Add the milk and mix to make a fairly soft dough. Roll out on a floured surface to a 2cm (¾ in) thickness. Use a small round cutter and stamp out 12 small scones, re-rolling the dough once. Place on a greased baking sheet. Brush the tops with beaten egg and sprinkle with grated cheese. Bake for 8-10 mins until golden brown and risen. Cool on a wire rack.