Preheat a lined metal baking sheet in a 200 °C oven. It is very important to have the baking sheet ready and hot, so do not skip this step.

Place flour, baking powder, salt and cayenne pepper in a food processor and pulse several times until all dry ingredients are combined.

Add the cubed butter to the food processor and stir with a spoon to coat in flour. Pulse the blender in very short bursts of no more than 1 second until the butter is fully combined in the flour, which now resembles fine breadcrumbs in texture.

Add all of the cheddar and ¾ of the Italian cheese, and pulse again to combine.

Add all but a splash of the milk and pulse for a few seconds at a time until the mixture starts to come together to form a crumbly dough. It won't form a solid lump, but you should see the start of it coming together. If it isn't, add the last splash of milk and pulse again.

Remove from the processor onto a floured surface and briefly press together until it is a single lump. It may be full of cracks, and that is fine. You are not looking for a smooth dough.

Roll to 2cm in thickness. Again, cracks in the dough are fine.

Cut into triangles or hexagons using a sharp knife, or into rounds using a 7cm fluted cutter.

Glaze with a thin coating of milk using a pastry brush

Remove hot baking sheet from oven and place scones quickly on it. Sprinkle the remaining Italian cheese on top and return to oven and bake for 16-18 minutes until lightly coloured on top.