Set your oven to 165C/330F/gas mark 3.
Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.
Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.
Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.
Use a scone ring cutter to cut out your scones.
You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.
Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.
For more recipes, visit the National Trust for Scotland website.