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Get everything cold. Put dry ingredients in the freezer for 20 minutes before mixing.
Add all the dry ingredients into a bowl, plus half the grated Cheddar cheese.
Cut the butter into 2cm cubes and work it into the dry ingredients along with the chopped gherkins.
Add buttermilk and mix until just hydrated. Tip onto a clean surface and push together.
Roll out the dough, sprinkle cheese, perform folds, cut into squares, and place on a baking tray.
Freeze for 15 minutes or refrigerate for 45 minutes.
Preheat the oven, brush the tops of the scones with egg wash, and bake until golden and well baked.
Transfer to a cooling rack and serve warm.