bluebird : cheese scones rise better and are more fluffy the less you 'work' the ingredients. I would cut the butter into the flour with a processor if you must, add the grated cheese then tip the crumbs into a bowl and add the liquid by hand mixing with a fork. A processor would tend to over work the dough and probably give you flat dry scones. Oh and the most important part -put some in a box and mail them to me pretty please ;-)