Preheat the oven to 210C and line a large baking tray with baking or silicone paper.

In a large bowl, whisk the flour, salt, and mustard powder (and herbs if you are using them). Add the grated cold butter and using your hands work it into the flour using your fingers to make a coarse crumb. Add the grated cheese and mix to combine.

Whisk the egg with the cold milk and then pour this into the flour mixture until well combined. Do not overwork the dough. Add a splash of milk if necessary.

Tip the dough out onto a floured surface and press the dough together into a roughly round shape about 3cm-4cm high. Using a round cookie cutter with a sharp edge about 6cm in width, cut out 12 – 15 rounds. Press loose bits of dough together to use up all remaining dough.

Place the dough rounds spaced out on the lined baking sheet and brush the tops with a beaten egg or a little milk (optional). Top with a sprinkle of finely grated Cheddar cheese. Bake for 12 – 15 minutes until golden brown and risen. Cool on a cooling rack.

Add the Bovril to the softened butter in a bowl and whip using a handheld electric whisk until fluffy. Spread generously onto the warm scones and enjoy!