Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
Stir in 70g of the grated cheese
Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
In another mixing bowl, whisk together the milk, pesto and egg
Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm thick and cut out the scones using a round cutter, size of your choice (I used a 2.5" cutter). Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
Brush the top of the scones with the milk, then sprinkle on the reserved cheese
Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
Remove from the oven and allow to cool, you can eat them warm or cold
Store in an airtight container and eat within 2 days. They can also be frozen