• Whisk the flour, salt, and baking powder in a large bowl. Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into pea-sized crumbs, ensuring the pieces stay cold and don't melt into the flour. 345 g all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 113 g butter
• Stir in the grated cheese and chopped chives. 200 g grated sharp cheddar cheese*, 2 tablespoons fresh chives
• Make a well in the flour mixture and pour in most of the buttermilk, holding a little back. Fold it together with a rubber spatula or a fork, then switch to your hands to bring the dough into a shaggy ball. Add the rest of the buttermilk only if needed. A few dry, floury patches are fine. It can be slightly tacky but shouldn't be wet. 225 g buttermilk

Folding the dough

• Place the dough onto a lightly floured surface and push it into a rough rectangle. Dust the top lightly with flour and use a rolling pin to roll it out to about 7x10 inches (17x25cm).
• Lift the top third of the dough and fold it down to the middle. Bring the bottom third up over the top, like folding a letter.
• Turn the dough 90 degrees, dust lightly with flour if needed, then roll it out into another 7x10 inch rectangle. Fold it the same way once more.
• Turn the dough 90 degrees one last time and roll it into a final 7x10 inch rectangle. Try to keep this final rectangle as neat and even as possible so the scones bake evenly.
• Use a sharp knife to cut the dough into 8 large pieces or 10 smaller pieces. Press straight down, don't drag or twist the knife.
• Place the scones on a lined baking sheet and refrigerate while you preheat the oven to 425°F/220°C.

Baking

• Brush the tops of the cold scones with milk and sprinkle with the reserved cheese. Bake for around 14-18 minutes (depending on the size of your scones and your oven), until deep golden brown and risen tall. Cool briefly on a wire rack and serve warm.