Method

• 1.
  Preheat oven to 200°C. Grease a deep baking tray and line with baking paper.
• 2.
  Place bacon in a cold frypan over medium heat. When the fat starts to render, cook, stirring often, for 4-5 minutes, until crisp. Add the herbs, garlic and some freshly ground black pepper. Cook, stirring, for 1 minute or until fragrant. Remove from the pan and set aside to cool.
• 3.
  Add the flour and butter to a food processor, and whiz until fine crumbs form. Transfer to a large bowl and mix in the buttermilk, parmesan, three-quarters of the cheddar and the bacon mixture, and season with salt flakes.
• 4.
  Turn the mixture out onto a lightly floured surface and knead lightly to form a soft dough. Roll the dough out to a 3.5cm-thick round and use a 6cm floured round cookie cutter to cut it into rounds. Place the scones close together on the baking tray. Re-roll any leftover dough and cut into rounds. Brush the scones with the eggwash and scatter remaining cheddar over the top. Bake the scones for 35 minutes or until golden and cooked through.
• 5.
  Meanwhile, to make the cultured butter, beat the creme fraiche with an electric mixer until it splits into solid butter and buttermilk. Place a strainer over a bowl and place the butter into the strainer. Push any excess buttermilk through the strainer. Transfer the butter into a small bowl and season with salt flakes.
• 6.
  Serve the cultured butter with the scones.