Cheese & mustard scones

Adapted from a Be-Ro recipe as I was trying to use up some buttermilk (bought for the cornmeal dumplings that go with Feijoada).

Rub 25g butter into 175g seasoned self-raising flour, and stir in 75g grated cheese (I used Emmental).
Mix a good tablespoon of wholegrain mustard into a "large egg" worth of buttermilk (I estimated this by eye, but conveniently it was more or less how much buttermilk I had left...), adding a little milk if needed to bring the mix together to a soft dough.

Roll into a thick round and cut into 8 wedges. Brush the tops with milk and sprinkle with parmesan or another cheese. Bake for 10-15 mins at 180°C until they are browning at the edges. Try not to scoff them all while they are warm and springy...