Ingredients
Method
1.Preheat oven to 220°C (200°C fan forced). Lightly oil and flour 20cm (8-inch) round cake pan.
2.Place flour, cayenne, sugar, parmesan and half the cheddar in medium bowl, add milk. Using a knife, cut the milk through the flour mixture to mix to a soft, sticky dough.
3.Knead dough quickly and lightly on floured surface until smooth. Press dough out evenly to 2cm (¾-inch) thickness. Dip 3.5cm (1½-inch) round cutter into flour, cut as many rounds as you can from the piece of dough.
4.Place scones side by side, just touching, in pan. Gently knead scraps of dough together, repeat pressing and cutting out of dough. Place rounds in pan. Brush scones with butter;sprinkle with remaining cheddar cheese.
5.Bake scones about 15 minutes or until browned lightly.
6.Meanwhile, make chive butter, Combine butter and chives in small bowl.
7.Serve warm scones with chive butter
