Makes 12 

280g plain flour
2 tbsp sugar
2½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp
 salt
110g cold butter, cubed
120g cheddar cheese, grated
2 spring onions, split in half down the centre, then finely chopped
150ml buttermilk
1 egg, beaten

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
2. In a large bowl, stir together the flour, sugar, baking powder, bicarbonate of soda and salt.
3. Rub in the butter until the mixture resembles coarse crumbs.
4. Stir in the grated cheese and spring onions.
5. Gradually add the buttermilk, stirring the mixture together into a soft, sticky dough.
6. With lightly floured hands, combine the dough into a ball. Place on a lightly floured work surface and bring the mixture together.
7. Roll out the dough into a 1cm-thick round.
8. Use a 6cm pastry cutter to cut out rounds from the dough, gathering up scraps and re-rolling the dough to get as many as possible (you should get about 12). Place the rounds on an ungreased baking tray.
9. Brush the tops of the scones with the beaten egg.
10. Place in the oven and bake for 12-15 minutes or until golden.

Per serving: 191kcals, 8.9g fat (5.4g saturated), 21.7g carbs, 3.2g sugars, 6.1g protein, 0.7g fibre, 0.292g sodium