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Preheat the oven to 180°C/160°C 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 the mixture resembles coarse breadcrumbs
Add in the grated cheese and stir through with your hands
In a separate bowl, whisk together the egg and buttermilk. Add ¾ of this to the scone mixture and gently combine with your hand in a claw until just combined. If the dough hasn't fully come together, add the rest of the mixture and combine again
Sprinkle flour over your worktop and tip the dough onto it. Gently press the dough into a circle and 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