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Put the butter in the freezer for 10 minutes
Grate the butter then return it to the freezer for a further 10 minutes
Whisk together the flour and baking powder and a pinch of salt
Add the grated butter and rub it in with your fingertips until it is evenly distributed in small pieces
Mix through the diced cheese and the spring onions
Add the cold buttermilk and mix with a knife into a rough, shaggy dough. Don't overwork the dough as this will make the scones tough
Place dough onto a lightly floured surface and pat out until roughly 3cm thick
Using a knife, cut the scones into rustic shapes, making sure to press straight down and not drag the knife
Place onto a baking paper-linked tray and chill into the fridge for 30 minutes
Preheat the oven to 180°C and place a large baking tray inside
Glaze the scones with a little milk and sprinkle over the grated cheese, then slide onto the hot baking tray
Once you're ready to bake, carefully slide the paper onto the hot baking tray. Bake 20-25 minutes or until golden brown
Combine honey, butter and green chilli in a small saucepan over low heat until bubbling
Once the scones are ready, glaze them while still warm. Allow to cool, then glaze once more before serving