Heat oven to 220° C / 200°C fan / gas 7 and line a baking tray with parchment paper.

Whisk together the flour, mustard powder, baking soda, salt and pepper in a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine crumbs.

Stir in two thirds of the crumbled Dubliner Lighter Red cheese and the chopped sage.

Whisk together the egg and buttermilk in a separate bowl then set aside about 3 tbsp of the buttermilk mix in a small bowl for brushing the scones.

Make a well in the centre of the dry mix and pour in the buttermilk mix. Use a dull knife or wooden spoon to quickly mix into a shaggy dough.

Finish bringing the dough together by tipping onto a lightly floured surface and lightly kneading by hand.

Flatten dough to a thickness of about 3cm then use a round pastry cutter (about 6cm) to stamp out 8 scones. You can bring together the scraps and stamp out a few more if you can.

Arrange the scones on the prepared tray then brush the tops with the reserved buttermilk mixture. Sprinkle over the remaining cheese and top each with a sage leaf.

Bake until well risen and golden, about 12-14 minutes. Tip: They should sound hollow if you tap the bottom. Eat while warm with butter.