1-Preheat oven: Preheat oven to 200°C / 395°F / 180°C fan forced and line a large baking tray with baking paper. Get all your ingredients measured out so everything flows smoothly.

2-Whisk together dry ingredients: Whisk together 2 ½ cups plain all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl. This mixes the dry goods evenly for a great base.

3-Add and cut in butter: Add 85 grams of very cold grated unsalted butter and cut it in using a knife until the mixture has small lumps. Keeping the butter cold is key for that flaky texture!

4-Stir in cheese and herbs: Stir in 1 cup packed grated sharp cheddar cheese and the chopped herbs 1 tablespoon each of fresh chives and thyme with a fork to spread the flavors around.

5-Add milk and combine: Add ¾ cup milk at room temperature and stir until the dough comes together nicely. Don’t overmix; we want it tender!

6-Shape the dough: Turn the dough onto a lightly floured surface, gently pull it together, and flatten it into a disk about 1 inch thick. Handle it lightly to keep things airy.

7-Cut out scones: Use a 2 ½ inch pastry or cookie cutter to cut out the scones and place them on the tray, spacing them 1-2 inches apart. Gather scraps gently to cut more without overworking.

8-Brush with melted butter: Brush the tops with 1-2 tablespoons of melted butter for a gorgeous golden finish.

9-Bake and finish: Bake for 18-20 minutes until they’re golden brown. For an extra touch, brush with a little more melted butter and broil for 1 minute to lightly brown the tops without drying them out.