In a mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
Grate the cold butter into the dry ingredients using a coarse grater. Quickly rub the butter into the flour mixture with your hands until it resembles coarse crumbs, working fast so the butter doesn't melt.
Add the grated cheese to the crumb mixture and stir to distribute evenly.
In a separate cup, whisk together the cold milk and the egg. Pour this wet mixture into the dry ingredients.
Mix gently and quickly just until the dough comes together into a rough ball. Do not over-knead, or the scones will lose their tenderness.
Transfer the dough to a floured surface. Pat it down into a circle about 3 cm thick. Cut the circle into 8 equal triangles, like a pizza.
Place the dough triangles onto a baking sheet lined with parchment paper. Optional: brush the tops lightly with a bit of extra milk and sprinkle with a little more grated cheese.
Bake in a preheated oven at 190°C (375°F) for 15-18 minutes, or until the scones are beautifully golden brown on top.
Cook it hands-free.
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