Best Ever Cheesy Seedy Scones

Dice your butter and put in the freezer for 15 mins, then grate the cheese and finely chop the chives. To a large bowl add flour, salt, black pepper (30 turns on a grinder) and baking powder, bicarb and sugar. Mix well. Get your butter out of the freezer and, using a butter knife, chop into the flour until you have pea-sized pieces — you can also use your hands but you need to work quickly! Make a well in the mixture and add three-quarters of your cheddar cheese along with your chives, mustard powder and buttermilk, folding with a spatula until combined.

Tip out onto a clean surface and form the dough into a circle. Lightly flour the surface and roll the dough into a rectangle about 36 x 18 cm. Fold the top ⅓ of the dough down into the middle, then fold the bottom ⅓ up to cover it, like folding a pamphlet. Turn the dough 90° and using a rolling pin, roll back out into a rectangle around 36 x 18 cm. Repeat. Cut the dough into 6 equal pieces, pop onto a tray, and cover with cling film before putting back into the fridge for 20 mins. Take the cream cheese out of the fridge and bring to room temp.

In the meantime, heat the oven to 220°C. Once the dough has chilled, transfer to a lined baking tray and brush with milk. Sprinkle with the cheese and your chosen seeds or spice mix (the recipe for the everything bagel seasoning is here) and bake for 25-30 mins until golden and cooked through.

Whilst the scones are cooking, finely chop the spring onions and chives. Mix the onions into the cream cheese and save the chives for serving. When the scones are cool enough to handle, spread with cream cheese and sprinkle with chives.