Preheat oven to 180C (350F) and line a baking tray with baking paper.
In a large mixing bowl, sift together the flour, salt, cayenne pepper and baking powder.
Chop butter into cubes and add to the bowl along with the Fix & Fogg Smoke and Fire Peanut Butter. Use fingers to combine the butter and peanut butter with the flour mixture until it resembles bread crumbs. Add 3/4 of the cheese and stir until combined.
Make a well in the centre of the mixture and gradually add milk until the dough is soft but firm and slightly tacky.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out scones to the desired shape. Glaze with more milk and sprinkle over remaining cheese.
Bake in the oven for 15-20 mins or until golden brown and cooked through.
Serve with butter and more Fix & Fogg Smoke and Fire Peanut Butter for an additional kick. This would also work with our Crunchy Almond Butter, Everything Butter or even our sweeter butters (sans cheese!). Store in an airtight container for up to 5 days (If they last that long!).
This recipe can be made vegan friendly, by using dairy-free cheese and dairy-free butter. It works out just as tasty!