Heather's Cheddar Chive Scones

Method

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment, or use a nonstick one.
2. Mix the wet. Whisk ½ cup of the milk with the eggs until blended, then stir in the chives and set it aside.
3. Mix the dry and cut in the butter. Whisk the flour, baking powder, salt and pepper in a large bowl. Add the cold butter and cut it in with a pastry blender, or rub it in quickly with your fingertips, until it looks like coarse meal. Don't overmix.
4. Add the cheese, then the milk. Stir in 1 cup of the cheddar. Pour in the milk mixture and stir just until moist clumps form. It should look shaggy, not smooth.
5. Shape. Turn the dough out onto a lightly floured counter and gather it into a ball. Cut it in half and pat each half into an 8-inch (20 cm) round, about ½ inch (1 cm) thick. Cut each round into 6 wedges, like a pie.
6. Top and bake. Set the wedges on the baking sheet, brush the tops with the remaining 2 tbsp of milk and sprinkle over the last ½ cup of cheddar. Bake 12–15 minutes, until golden.