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Grate the frozen butter on the coarse side of a box grater directly into a chilled bowl. Toss lightly with the dry ingredients to coat the flour.
Stir in most of the cheese (leaving some for sprinkling. Make a well in the dry and pour in the buttermilk, use a knife to bring it together into rough shaggy dough Do not overwork. DO NOT USE A ROLLING PIN!
Tip the dough onto a floured surface and pat into a rectangle.
Fold the top third down to the centre, and the bottom third up over.
Turn the dough 90 degrees, roll out slightly, and repeat this fold twice more.
Roll to 3cm thick.
Use a sharp cutter to push straight down never twist ever or you will “seal” the edges and prevent the rise.
Chill the cut scones in the fridge for an hour to firm up the butter.
Preheat oven to 220°C (200°C fan).
Brush tops with glaze keep the egg wash on top and don’t let it run down the sides, scatter the remaining cheese, and bake for 12–15 minutes until tall and golden brown.
Let them dry out and rest ALWAYS!