Step 1

Pre-heat the oven to 190°C / 170°C fan / gas mark 5 and line a large baking tray with parchment paper.

Step 2

Tip the flours and starches into a large mixing bowl and whisk together well. Add the butter then rub together with your fingertips until the mixture resembles breadcrumbs.

Step 3

Stir in the white pepper, mustard powder and baking powder.

Step 4

Grate the cheese into the bowl and gently stir into the other ingredients.

Step 5

Pour in the beaten eggs and turn into the mixture with a wooden spoon until completely incorporated.

Step 6

Make a well in the centre of the mixture then pour in the buttermilk, bringing the dough together with a wooden spoon.

Step 7

Tip the dough onto a clean surface and pat the mixture together, gently folding and turning the dough until the flour is incorporated and you can form it into a smooth ball.

Step 8

Use the palm of your hands and flatten the dough ball out to a 1 inch thickness.

Step 9

Cut the scones out of the dough using a 68mm round pastry/biscuit cutter with fluted edges.

Step 10

Re-form the scraps of dough and cut out more scones and repeat until all the dough has been used. The scone dough should produce about 9 scones.

Step 11

Place the scones on the baking tray.

Step 12

Whisk the extra egg yolk with the honey and brush over the top of each scone. Be careful not to let the egg wash drip over the sides of the scones or they will not rise evenly.

Step 13

Bake the scones in the oven for 15 minutes until risen and golden.

Step 14

Serve warm.