Preheat oven to 220°C.
Place scone mix in a large bowl with a pinch of salt. Using COLD butter, dice into cubes. Add to bowl and rub mixture between your fingers until it resembles a fine crumb.
Add milk to bowl and use a butter knife to combine mixture into a shaggy dough. Mix in half the grated cheese.
Dust a bench and rolling pin with flour. Place dough onto bench and form into a circle, rolling 4cm thick. Transfer to a lined baking tray and cut circle into 8 slices. Top with remaining cheese and bake for 10-12 minutes, until slightly golden.
Warm with butter.