Combine dry ingredients with the exception of the sea salt. Sift.
Dissolve sea salt into buttermilk.
Remove stem of the rosemary and finely chop. Toss rosemary into the sifted, dry ingredients.
Slowly add buttermilk to dry ingredients. (You may not need all of the buttermilk.) When there is enough liquid, pack all the ingredients into a thick disc, without an excess of moisture. Stir in cheese.
Shape into disks using a cookie cutter or the mouth of a glass and transfer to a parchment-covered baking tray.
Bake for 12-15 minutes depending on size of scones, until golden brown. Transfer to a cooling rack until cool enough to eat.