Preheat the oven to 425. Measure flour and salt into a large bowl. Add butter and work into the flour with a pastry blender or fingertips until it resembles fine breadcrumbs. Stir in the oats and the cheese. Pour in milk and stir together to form a soft dough. If mixture is too dry, add a bit more milk to form a soft dough, but not sticky. Turn out onto a lightly floured surface and pat the dough out to about 1/2 inch in thickness. 

Using a sharp 2 1/2 inch round cutter cut out rounds. Do not twist the cutter as you are lifting it up, as it makes a very lopsided scone. Press straight down and then up with quick and sharp taps. Place on a baking tray. Re-roll trimmings and cut out more rounds until the dough is all used up.

If desired, dust rounds with flour or brush with milk and sprinkle cheese on top before baking. Bake 12-15 minutes until risen and light golden brown. Remove from oven and to a wire rack to cool before eating.