Combine flour and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add cheese, chives, salt and pepper and pulse in 2 second bursts until just combined

Combine milk and mustard in a jug and pour into the food processor. Pulse in 2 second bursts until mixture just comes together into lumps

Turn onto a lightly floured bench and knead lightly only until just smooth. Pat mixture into a 3cm thick round. Using a floured 6-7cm round cutter, cut out scones

Alternatively cut into 10 squares using a sharp knife. Gently re-roll leftover dough and repeat cutting. Place scones on a baking paper lined tray and brush with milk

Bake at 220°C for 15-20 minutes or until well risen and browned. Wrap in a clean towel for 5-10 minutes to keep warm before serving with extra butter