Directions

Preheat the oven to 220°C. Sift the flour and bicarbonate of soda into a mixing bowl. Rub in the softer butter until the mixture resembles fine breadcrumbs.
Add in your grated cheese and stir.
Dig a little well in the centre and pour in the buttermilk and beaten egg. With a tablespoon, quickly but gently stir in the liquid until it’s soft but not sticky.
Dust down your work surface with some flour. Turn the dough out and pat into a circle about 2.5cm thick.
With a cutter or sharp knife, carve up the dough into 5 cm shapes.
Pop the scones onto a nonstick baking sheet and brush the tops with the beaten egg.
Bake for 10 - 15 minutes until they rise to a delicious shade of golden brown.
Leave to cool for at least 10 minutes on a wire rack, then serve up with Kerrygold!