Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flour with the bicarbonate of soda.
Using your hands, rub in the butter until you have an even crumb.
Add 100g (3.5 oz) of the cheese and use a fork to gently combine.
Add the finely diced chilli and mix through.
Slowly add the milk while mixing, then tip the dough onto a floured surface and knead very briefly. You don’t want to overwork it, just enough to bring it together.
Press gently into a round about 20cm (8 inches) wide.
Cut into six equal triangles and transfer them to a flour dusted baking tray.
Sprinkle the remaining cheese on top of each scone.
Top with a slice of chilli.
Bake for 12-15 minutes until the scones have puffed and turned golden.