Savoury scones rarely get a look in, always playing second fiddle to the sweet variety. While they may not have the allure of clotted cream and jam, they are a satisfying bake and make a great partner for the mussels, slathered in butter.

The bold flavour of wild garlic, the scent of which is currently wafting through forests all over Ireland, makes a welcome appearance here, but could easily be replaced with chives if you’re not quite up to foraging. Preheat an oven to 220 degrees/gas 7, and dust a large baking sheet with flour. Combine the flour and baking powder in a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add 100g of the cheese, the wild garlic and English mustard to the bowl and mix it through.

In a measuring jug, whisk together the milk and eggs until combined. Pour this into the crumb mixture (leaving about one tablespoon of the mix in the jug) and mix through with a table knife until a rough dough forms. Use your hands to push the dough together, making sure to include any that’s stuck on the sides of the bowl.

Dust a clean work surface with a little flour. Turn the dough out of the bowl and press it into a round shape. With a rolling pin, roll it out to a thickness of 2.5cm. Using a 7.5cm circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise just cut into squares.

Place the scones on the baking sheet. Brush each with the reserved egg and milk mix, sprinkle with cheese and press wild garlic flowers in the center. Bake for 12-14 minutes until they have risen and turned golden-brown. Transfer to a rack to cool slightly, before serving warm with butter.