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Place a drizzle of oil in a non-stick pan. Add the leek and fry for 5 minutes and set aside
Heat the oven to 200C
Place the flour and baking powder in a large mixing bowl.
Add the butter and use your fingertips to rub the flour and butter together until there are no lumps
Season with salt and pepper and add the dried parsley, grated cheese, tsp of mustard and the leeks.
Stir until thoroughly combined.
Add the milk and use your hands to combine until you have a dough.
Turn it out onto a floured surface and roll it out to around an inch in thickness.
Cut out 6-8 circles and place them on a lined baking tray, rolling it out again when needed.
Brush the tops of the scones with milk and bake in the oven for 15-20 minutes or until golden brown