Sieve flour, salt and baking powder into a bowl. Add margarine then rub together until mixture resembles breadcrumbs.
Add one egg and cheese, mix well. (Leaving enough cheese to sprinkle on the top of your scones).
Make a well in the middle, gradually add milk and fold into a form of good consistency, not too dry or too wet. Start with a spoon and then fold in with your hands.
Sprinkle flour onto a dry, cold side and onto your rolling pin. Roll until no taller than your scone cutter.
Cut out scones, dip cutter into flour after each cut out, ty not to twist the cutter as you pull out. Re-roll the off cuts and repeat.
Line baking tray with greaseproof paper and then place scones on the tray. Then brush with egg or a little milk.
Sprinkle your remining cheese on top of each scone.
Place in oven and set timer to six minutes.
After timer sounds, remove from oven and turn the oven down to 160 degrees.
Rotate tray and bake for six minutes.
Remove from oven, allow scones to cool o a rack then serve with Tiptree Hot Gooseberry Chutney.
