Step one:

Preheat the oven to 220°C/200°C fan/gas 7.

Step two:

Sift the flour, baking powder, salt and mustard powder into a food processor.

Step three:

Add the butter and pulse until the mixture resembles fine breadcrumbs. If you don’t have a food processor, rub butter into the dry ingredients in a mixing bowl with your fingers.

Step four:

Tip the mixture into a mixing bowl. Add the dried chives and 100g of the grated Applewood®. Add most of the milk and using a table knife mix to form a soft dough; adding the remaining milk if required. Bring the mixture together with your hands, but don’t over work it.

Step five: 

Transfer to a floured surface and roll to 2.5cm thick.

Step six: 

Use a 6cm pastry cutter to cut five scones. Bring together the surplus dough, re-roll and cut the final scone.

Step seven: Place the scones on a lined baking sheet, brush with milk and sprinkle with the remaining Applewood® and dust with smoked paprika.

Step eight: 

Bake in the preheated oven for 12-14 minutes until golden and firm.

Serve warm with butter.