Put flour, butter, chives and cheese into a food processor. Season with salt and pepper. Process until mixture resembles coarse breadcrumbs. Tip into a large bowl.

Make a well in the centre. Add combined milk and Dijon. Using a flat-blade knife, stir until incorporated. Use your hand to bring together to form a dough. Turn out onto a lightly floured bench. Gently knead until smooth. Don’t over-knead. Pat out dough until 2.5cm thick.

Use a 6.5cm round cutter, dipped in flour, to cut out scones. Gather dough, knead again lightly, pat out and cut out more scones. Grease 6 holes of a pie maker with butter. Place scones in greased holes. Top generously with bacon. Close lid and cook for 10 minutes or until puffed and golden.

Remove and repeat the process with remaining scones and bacon. Serve with Western Star Spreadable.