• Pre heat the oven to 180°C. ( Fan Assisted) oven. Dust a large baking sheet/tray with flour or line with a sheet of bking parchement.

Make the Herb Crumble topping:

• Using your fingertips, rub the butter and flour together until it resembles breadcrumbs. A small food processor will make the job easier and quicker. Add the salt, oats, grated cheese and chopped herbs then stir it all together to create a rough crumble like consistency.
  10 g plain flour, 15 g butter, Pinch of salt, 10 g porridge oats, 40 g mature cheddar cheese, 1 tablespoon fresh herbs
• Leave to one side while you make the scone dough.

Make the Scone Dough:

• Sift the flour and salt into a bowl, using your fingertips or a food processor, blend the butter into the flour until it resembles fine breadcrumbs.
  230 g self-raising flour, ¼ teaspoon tsp salt, 60 g butter
• Add the grated cheese and give everything a good mix then add two-thirds of the buttermilk to the mixture.
  60 g grated mature cheddar, 160 - 170 ml Buttermilk
• Using a cutlery knife start to bring the dough together. If needed, add more of the buttermilk to catch the excess crumbs at the bottom of the bowl. Mix together until you have a soft dough that is not too wet or sticky. Using your hands, bring all the dough together and gently knead until you have a soft evenly mixed dough. Do not over knead.
• Roll out the dough no thinner than an inch. Using a scone cutter cut out 6 or 7 medium sized scones using a 2 inch round cutter.  Glaze the top of the scones with the beaten egg, this will help prevent the Herb Topping from falling off during baking.
  1 egg beaten
• Top the scones with a good heap of the Cheese and Herb crumble. Bake in the middle of the oven for 15 - 20 mins or until baked with a nice golden colour on the top and underneath. Cool on a wire rack before serving.