Mix together the flour, baking powder, salt, garlic powder and paprika then rub in the fats until you get breadcrumbs. Fold through the cheeses, then blend in the egg. Add enough milk to form a soft, sticky dough.
Turn out and loosely press into a 3cm thick patty. Cut out shapes with a cutter, but try not to twist – you need those vertical lines to encourage the scone to rise upwards. Transfer to a greased, lined baking tray, brush with milk and any spare grated cheese you have. Bake for 10 – 12 mins, until golden brown and a crust has formed on top. Allow to cool for as little as possible before devouring.