Preheat the oven to 200°C fan forced. Give it a good 20–30 minutes (depending on how your oven runs - you know it best). You want it properly hot to get that initial rise.

Add flour, baking powder, salt and garlic powder to a bowl and stir to combine. Grate the cold butter straight into the bowl, then rub it in with your fingertips until it resembles fine breadcrumbs. (You could also blitz this in a food processor, pulsing in short bursts, it only takes a few.)

Add your grated cheese, jalapeños and chives and, using your hands, toss to combine. Like all good country scone makers, make a well in the centre and pour in the milk, then mix swiftly to bring it together. I use a knife as that’s what my grandmother taught me - a classic technique to prevent overworking. If it feels a little dry, add a little extra milk, 1 tablespoon at a time. Don’t handle it more than you need to - it’s fine if it looks a little scrappy (see my video).

Tip onto a very lightly floured surface and gently bring it together with your hands. I like to cut it in half, place one half on top of the other, then press down into a rectangle about 3cm thick. This helps with the layers.

Cut into 6 pieces and place onto a baking tray. Brush with the egg and milk, being careful not to let it drip down the sides - just lightly over the top. Sprinkle with a touch of paprika if using, and a handful of grated cheese.

Bake for 18-20 minutes or until golden brown.

Leave to stand for 5 minutes, grate over some parmigiano Reggiano if you like, then I like to rip open and glide over Mainland butter and extra chives.