1 red chilli, deseeded if liked and finely chopped
100 g (3 1/2 oz) double Gloucester cheese, coarsely grated
1 tablespoon chopped chives
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 tablespoons olive oil
2–3 tablespoons milk, plus extra to glaze
cream cheese, to serve
Line a large baking sheet with nonstick baking paper. Sift the flour, salt, baking powder, paprika, if using, and cayenne into a bowl. Stir in the chilli, 75 g (3 oz) of the cheese and the chives, then add the black pepper. Pour in the egg and oil and enough of the milk to form a soft dough.
Turn the dough out on to a floured surface and roll out to 1.5 cm (3/4 inch) thick, then stamp out 12–14 rounds using a 5 cm (2 inch) plain or fluted cutter. Place on the prepared baking sheet, brush with extra milk and sprinkle over the remaining cheese.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes, or until golden brown. Transfer to wire racks to cool slightly, then split the scones open and serve warm with cream cheese.