250 g (8 oz) self-raising flour, plus extra for dusting
75 g (3 oz) unsalted butter, diced
4 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh mixed herbs, such as oregano and chives
1 egg, lightly beaten
2 tablespoons buttermilk
Sift the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of the Parmesan and the herbs and stir together.
Beat together the egg and buttermilk in a jug. Use a knife or fork to combine the wet and dry ingredients lightly and bring them together to form a ball.
Shape the dough into a round, about 2.5 cm (1 inch) thick and press out 12 rounds with a 5 cm (2 inch) plain cutter. Place the rounds on a lightly floured baking sheet and sprinkle over the reserved Parmesan.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until golden and well risen. Serve warm. The scones can be stored in an airtight container for up to 3 days.