Preheat the oven to 200C/390F (180C/355F fan).

Dust your baking sheet with flour.

In a bowl, mix the flour, baking powder and black pepper.

Using the tips of your fingers, rub in the butter until you have an even crumb. Stir in the thyme leaves.

Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.

Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches)  wide. Don’t overwork the dough.

Cut the disc into eight equal triangles.

Brush the tops with milk.

Crumble the reserved blue cheese over the scones.

Bake for 15-20 minutes until the scones have puffed and turned golden.