Preheat your oven to 200C/180C Fan/Gas 6.

Grease or line a large baking tray.

Sift the flour, baking powder, salt, and pepper into a large mixing bowl.

Either dice the butter or grate it into the bowl (dipping the butter in flour now and then will stop it sticking).

Using your fingertips, rub the butter into the flour.

Add to the bowl 100g of the Cheddar cheese, all the Parmesan, the chopped peppers, salami, sun-dried tomatoes, and basil.

Mix everything together well: using your hands is the best way to break up any clumps of ingredients that may be sticking together.

Stir in approximately 220ml of the milk or other liquid and bring together into a soft dough. Add more liquid if needed but don't make the dough too wet.

Lightly knead the dough into a ball on a floured surface.

Dust a rolling pin with flour and roll out the dough 2-3 cm thick.

Use a cutter to stamp out scones, transferring them to the baking tray.

Gather together the scraps and cut out more scones until all the dough is used up.

Using a 7cm cutter will make approximately 12 scones if you rolled the dough 2cm thick.

Brush a little of the remaining milk, yogurt or buttermilk over the tops of the scones, then sprinkle with the remaining 30g of grated Cheddar cheese.

Place in the pre-heated oven and bake until risen and golden (12-15 min).

Transfer to a wire rack to cool a little.

Serve slightly warm, split and spread with butter.

Also good filled with more cheese, or cheese and salami, and reheated until the cheese melts.

If not using straight away, cool completely before storing in an airtight container.

Reheat in a low oven or microwave.

Use within 2 days or freeze on the day of making.