Instructions

1. Preheat oven to 190°C/170°C fan/ Gas 5 /375°F and line a tray with parchment paper. In a medium sized bowl add the flour, mustard powder and salt. To this add the cold diced butter and with your fingertips, rub together until mixture looks like breadcrumbs.
2. To this add the egg, buttermilk, cheese and scallions then lightly mix together. Once a soft dough is reached, turn out onto a floured work surface and bring together to form a dough. Try not to over mix at this point, just a few turns and pressing the mixture together is all you need.
3. Use a rolling pin to roll out so the mix is roughly 3.5cm (1.5 inches) thick. Dip a 5cm round scone cutter in flour and cut out 12 scones, trying to use as much of the dough as possible
4. Place these scones on a lined baking tray and egg wash the top.
5. Bake in pre-heated oven for 20 minutes. Once baked, leave to cool on a wire rack before serving.
6. For the butter, very simply pour the cream into a mixer and whisk until the cream thickens and eventually splits. You will be left with butter solids and buttermilk.
7. Pass the split mixture through a fine mesh sieve, using a spoon to lightly press so that the buttermilk drains away and you’re left with the butter solids in the sieve.
8. Transfer butter solids to another bowl and season with salt. Mix well then spoon butter onto a piece of parchment paper. Like you would with a Swiss roll, use the parchment to roll up the butter into a compact cylinder. Keep chilled in the fridge.
9. Tip: Keep the buttermilk for making scones! Butter is such a versatile ingredient and a great vessel for carrying flavour so get creative with your butter and make your own flavours, whether that be a chilli butter, a mixed herb butter or even a sweet cinnamon butter.