Pre-heat oven to 200ºC (400ºF). Line a baking tray with baking/parchment paper, set aside.

In a large mixing bowl add flour, baking powder and salt.

Add in chilled cubed butter and rub into flour using your hands or a pastry cutter until it resembles a coarse crumb.

Add chives and cheese, stir through until combined.

Make a well in the centre and pour in milk. Using a wooden spoon or spatula to gently mix together until incorporated. It will be a rough soft dough. Ensure not to over-mix.

Lightly flour your bench top or board.

Transfer dough onto floured surface and lightly knead to bring any loose bits together and you have a soft dough. The dough is not meant to be completely smooth so it’s ok if there are still some small pockets of flour remaining. Ensure not to over-knead as it will result in tough scones.

Pat dough out and form a thick disc, approx. 3cm (1 inch) high.

Re-roll excess dough, pat it back out to 3cm (1 inch) high disc and cut out more scones.

Lightly brush the tops of each scone with milk.

Sprinkle a little extra grated cheese on each scone.

Bake for 20-25 minutes until tops are lightly golden.

Remove from oven and allow to cool on pan for 5 minutes.

Transfer to wire rack to cool completely or serve your scones warm with a spread of butter if desired.