To make the herb butter: put the softened butter into a bowl and gently squash it with the back of a wooden spoon. Chop the herbs, add to the bowl and mix well, then shape into a log. Wrap in clingfilm and store in the fridge until required.

Pre-heat the oven to 180°C/ 350°F/ GM 4. Weigh out the dry ingredients (flour, salt, mustard, paprika & baking powder) and mix together in a medium sized bowl

Cube the butter and add to the bowl. Gently rub in the butter until no large lumps are left then add the cheese and stir through

Make a well in the centre of the flour mix. Pour in the egg and milk and, using a knife, gentle stir the ingredients together. Once they are well combined, remove from the bowl onto a lightly floured surface and roll out to around 2 cm thick

Using a 6cm, straight edged cutter, press out the scones. You can gather up the scraps after cutting and gently press them back together in order to cut out additional scones (8 or 9 in total). Please, do not squish the dough too much though, or re-roll it - scone mixture is sensitive stuff and over-handling will result in tough, heavy scones

Place on a non-stick baking tray, brush with the extra beaten egg and top with a small amount of grated cheese. Bake for approximately 12 minutes. The scones should double in height and be nicely golden when they are baked.

Let cool on a baking tray before serving with the herb butter. Best eaten within 24 hours