In a large mixing bowl, combine 500g self-raising flour with 1 tsp baking powder and 1 tsp salt. Rub in 100g unsalted butter (cold and cut into cubes) until the mixture resembles rough breadcrumbs.

Add 100g mature cheddar cheese (grated), 50g wild garlic leaves (finely chopped), and 1 tsp English mustard powder and mix till combined.

In a jug, whisk together 250ml milk with 2 eggs. Setting aside 2 tbsp of the liquid, mix into the dry mixture using a flat spatula until a rough dough forms.

Place onto a well-floured surface, and roll out the dough to a 2.5cm thickness. Cut into rounds (7.5cm wide). Combine any leftover pieces to make the remaining scones. Should make around 8-10 scones.

Place on a baking sheet and brush with the egg & milk mixture and sprinkle with 25g cheddar cheese (grated).

Bake at 220c for 12 to 14 minutes till golden.