1. Preheat the oven 180º/160º fan.
2. Mix the flour, baking powder and sugar into a bowl.
3. Cube the butter, add to the bowl and rub into the dry mixture with your fingertips until the mixture resembles fine breadcrumbs.
4. Finely chop the chives and add to the mixture.
5. In a jug, mix together the egg and yogurt and pour into the dry mixture, gently stirring to combine and using your hands to bring the dough together.
6. Use the 25ml of milk to help combine the dough if needed, adding a little at a time.
7. Lightly dust a worktop with a little flour and place the dough on top. Gently knead into a smooth roll - do not overwork the dough.
8. Keep the roll of dough quite thick, approximately 2 inches in height. Use a cookie cutter to cut out your scones and then arrange on a baking tray lined with parchment paper.
9. Use a fork to prick the top of the scones twice each.
10. Melt the 25g butter in a small microwavable dish, before adding the parmesan. Stir until combined.
11. Use a teaspoon to top each one of the scones with the butter and cheese mix.
12. Place the scones in the oven and bake for 10-15 minutes, or until golden brown. Check that the middle of each scone is cooked by inserting a skewer into the centre and ensuring that it comes out clean.
13. Once cooked, place the scones on a cooling rack and allow to cool.
14. Enjoy!

Top Tips...

• The egg can be replaced with an additional 50ml of milk if preferred.
• If you're making this recipe vegetarian, ensure the parmesan is suitable for vegetarians as ordinary parmesan is often not. There are vegetarian and vegan options available on the market.
• Replace both the egg and the yogurt with 75-100ml of milk if preferred.
• This mix makes approximately 12 scones depending on the cutter size you are using.
• Larger scones will need a little longer in the oven. Check after 15 minutes then return to the oven until cooked through.
• Serve with butter, cream cheese or paté.