Preheat your oven to 200C/400F  and sift the flour, baking powder and salt.

Rub the butter into the flour using your fingers until it resembles fine crumbs.

Add the cheese, tomatoes and oregano.

Lightly whisk together the egg and milk slowly add this to your dry mix and stir lightly to combine with a knife.

Turn the dough out onto a floured surface and lightly pat out to a height of around 4cm.

Cut your scones out with a cookie cutter and place them on a baking tray lined with paper or a silicone baking mat. Brush each scone with egg and bake for 10 - 12 minutes until risen and a light golden colour.

Serve immediately with butter and more cheese if you so desire.