Cheese scones

Whisk flour, salt, and baking powder in a large bowl. Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter or fingertips to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don’t melt into the flour.

Stir in the grated cheese and chopped chives.

Make a well in the flour mixture and pour in the buttermilk. Fold it together using a rubber spatula or wooden spoon, then switch to using your hands to form the dough into a shaggy soft dough ball.

Add in a little milk if the dough is too dry, but it shouldn't be wet or too sticky.

Place the dough onto a lightly floured surface and push it into a ball. Use a rolling pin to roll this out into a rectangle of about 7x10 inches (17cm x 25cm). Don't make it too long, you want to work the dough as little as possible.

Lift the top third of the dough and bring it into the middle. Bring up the bottom third of the dough and fold this over like you're folding a pamphlet.

Turn the dough 90°, then push or use a rolling pin to push it into another 7x10 inches rectangle. Fold it up once more.

Turn the dough 90° again and roll one last time into a 7x10 inches (17cm x 25cm) rectangle.

Use a sharp knife to cut the dough into eight pieces for large scones or ten pieces for smaller scones.

Place the scones in the refrigerator while preheating the oven to 430°F/220°C.

Line a baking sheet with parchment paper. Place the cold scones on the prepared baking sheet.

Brush the tops of the scones with milk and top them with a bit of cheese. Bake for around 15 minutes until golden brown.