300g self raising flour
75g butter, cold and cubed
1 tsp dried oregano
175g Rachael Reserva, grated
125ml whole milk
1 tbsp runny honey
1 egg, beaten

1. Preheat the oven to 180 degrees C fan and line a baking tray with baking parchment.

2. Place the flour into a large bowl and add the cubes of butter.

3. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. Stir in the oregano and most of the grated cheese (serves a small amount for sprinkling) and make a well in the centre.

4. Gradually pour the milk into the centre of the well, along with the honey. Stir using a round bladed knife: a soft, rough dough should form. You may need to add a little more milk to mop up any flour. Tip the dough out onto a lightly floured surface and knead very briefly to smooth out the dough.

5. Over handling the dough will make your scones tough and flat, so knead as little as possible.

6. Gently roll the dough out to a thickness of around 3cm. Cut into rounds using a 4cm pastry cutter, cutting straight down and not twisting, as this prevents the scones from rising properly. Reroll the remaining dough, taking care not to handle the dough too much, and punch out more scones – you should get 20 in total. Arrange the scones on a baking tray, then brush the tops with a little egg wash and sprinkle with the remaining cheese.

7. Bake for 12-15 minutes, or until risen and golden brown.

Serve warm from the oven, split in two, with a generous spread of goat’s curd and a little drizzle of honey.