Heat oven to 220`c and lightly grease and flour a baking tray. Cook the onion and bacon in a small pan for 2 minutes to soften and put aside. Next, sift flour, mustard powder, cayenne pepper and salt together in a mixing bowl. Cut the butter into small pieces and add to flour mixture. Next, rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in 60g of the grated cheese, before finally adding in the milk gradually, stirring well with a knife until the mixture begins to stick together and forms a soft smooth dough. Turn the scone dough out onto a floured surface and flatten or roll the dough to about 3cm thick round. Use a 5cm round cutter to cut out individual round scones and place on the greased baking tray. Brush the top of the scones with milk and sprinkle the remaining cheese on top. Cook the scones in the oven at 220`c for about 10-15 minutes or until golden brown. When ready, remove the scones from the oven and cool slightly on a wire rack before serving.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo