Pre-heat the oven to Gas 5, 190ºC, fan 170ºC.
Sieve the flour and salt into a large mixing bowl. Add the cubed butter and rub into the flour until it resembles coarse breadcrumbs. Stir in the grated red Leicester until evenly mixed through.
Beat the egg together with the milk and add to the dry ingredients. Mix quickly until the dough forms then roll it out on a floured board about 1cm (½inch) thick. Cut out using a pastry cutter or, if you don’t have one, cut the dough into triangles with a sharp knife.
Place the scones on a non-stick baking sheet, brush the tops with a little more milk and sprinkle them with grated red Leicester.
Put the tray into the oven and bake for 10-12 minutes, until risen and golden.