Preheat the oven to 225 ° C. Sift the flour in a bowl. Add salt, baking powder and butter. Rub with your fingers until you get a grainy paste. Add Emmentaler AOP. Pour slowly buttermilk in the bowl to make a soft dough. Put the dough 5 minutes in the fridge to cool.
Remove the dough between two sheets of baking paper. Using a rolling pin, lower it into a disk about 3 cm thick. With a punch of 6 cm in diameter, cut out circles with a jerk. Line a baking paper on a baking tray and drop scones. Brush them with a little water to give a golden color.
Bake 10 minutes in the top of the oven. Once cooked, let them cool on a rack. Slit scones in 2 in the widthwise direction. Spread them with herb butter and tapenade.