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Preheat the oven to 180ºC/160ºC fan.
Add the flour, baking powder, mustard and salt to a bowl and mix well with your hands to combine.
Add the butter and rub into the dry ingredients, using the tips of your fingers, until your mixture resembles coarse breadcrumbs.
Add in the grated cheese and stir through with your hands.
In a separately bowl, whisk together the egg and the buttermilk.
Add ¾ of this to the scone mixture and gently combine with your hand in a claw, until just combined.
If your dough hasn’t fully come together, add in the rest of the mixture and combine again.
Sprinkle a little flour over your worktop then tip the dough onto the flour.
Gently press the dough into a circle then pat down until it’s 2 inches thick.
Cut into 4 quarters and place on a lined baking tray.
Use a pastry brush to glaze the tops of the scones with Ballymaloe Relish, ensuring it doesn’t drip down the sides.
Bake for 15-18 minutes until golden.
Eat warm with extra relish, or butter!