Directions

1. 1

   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

2. 2

   In a large mixing bowl, sift together the flour, baking powder, and salt to aerate and combine the dry ingredients evenly.

3. 3

   Add the cold cubed butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

4. 4

   Fold in the grated cheddar cheese and chopped chives, distributing them evenly throughout the mixture.

5. 5

   Pour the milk into the mixture. Using a knife, gently cut the milk through the dough, stirring minimally until a soft dough just comes together. Do not overwork the dough.

6. 6

   Turn the dough out onto a lightly floured surface. Gently bring it together into a cohesive disc approximately 3-4 cm (1.5 inches) in height, handling as little as possible.

7. 7

   Using a sharp biscuit cutter or pastry cutter, cut out scones and place them onto the prepared baking sheet, spacing them slightly apart. Gather the remaining dough scraps, gently reform them into a disc, and repeat the cutting process until all dough is used.

8. 8

   In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the top of each scone to create a golden finish.

9. 9

   Bake for 15-20 minutes, until the scones are well risen and the tops are golden brown. Scones are done when they sound hollow when tapped on the bottom.

10. 10

    Remove from the oven and transfer to a wire rack. Serve warm with butter.