These sourdough cheese scones are tender and cheesy with a hint of fresh chives. They're a great use for discard sourdough starter.

Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter to cut the butter into pea-sized crumbs.

Stir in the grated cheese and chopped chives

Add in the sourdough discard starter and half the milk.

Fold it together and add in the rest of the milk, or as much as is needed to create a slighly sticky and shaggy dough.

Tip this dough out on to a clean bench and push it into a rectangle, then fold it into 3rds.

 Bring down the top third of the dough and fold this over, like you're folding a pamphlet

Turn the dough 90° so it's lengthwise in front of you, then push or use a rolling pin to gently push it into another rectangle and fold again.

Cut it into 8 pieces for large scones of 12 pieces for small scones.

Place the cut scones into the fridge for at least an hour, but up to 24 hours.

Brush the scones with milk and top with grated cheese.

Bake until lightly golden brown. Serve the scones hot from the oven with a pat of butter.