Preparation

• 1
  Line a baking tray with baking parchment and preheat the oven to 220 degrees, 200 degrees fan oven.
• 2
  Sift the flour and baking powder into a food processor or, if you prefer to make scones by hand, a large bowl. Mix in the salt, black pepper, cayenne pepper and mustard powder.
• 3
  Cut the butter into small pieces and then rub into the dry ingredients until the mixture looks like fine breadcrumbs.
• 4
  Grate 300g of mature cheddar cheese and mix well in. Scatter the chives, chopped finely, into the mixture and stir in.
• 5
  Add the milk, a little at a time, and combine until everything comes together as a soft ball of dough.
• 6
  With cool hands, knead the dough briefly then roll out on a lightly floured surface to a depth of just over 2 cm. Use a 6cm cutter to cut out the scones, combining and quickly rolling the offcuts again.
• 7
  Brush milk lightly on the top and sides of the scones then scatter a little grated cheese on the top of each one. Lift the scones, well spaced out, onto the prepared baking tray and bake in the hot oven for 12-15 minutes, until the scones are well risen and the cheesy tops are golden.
• 8
  Cool on a wire rack for just a few minutes before serving. Store any left over in an airtight tin and warm before eating.