Combine the breakfast bran flakes and the sour milk; leave to stand for 5 minutes, or until most of the moisture is taken up.
Sift together the flour, baking powder and salt.
Cut or rub in the butter until the mixture re- sembles fine meal.
Add the grated cheese and the caraway seeds.
Add the flakes-milk mix- ture, stirring only until combined.
Turn this dough onto a lightly floured board; knead gently a few times.
Roll out 1/2" thick; cut with a floured scone-cutter 1 3/4" in diameter.
Place on an ungreased sheet of paper.
Bake in a hot oven (450° F) for about 12 minutes.