1. Preheat the oven to 220C. Line a baking tray with baking paper.
2. Add the Parmesan cheese (50g) into the bowl. Grate Speed 9 / 10 seconds. Set half aside, keeping half in the mixer bowl.
3. Add the plain flour (300g), baking powder (1 tsp), salt (pinch) and butter (60g) to the bowl. Mix Speed 9 / 3 seconds.
4. Add the ground sage (2 tsp), fresh chopped chives (2 tsp), mustard powder (1 tsp) and milk (200g) to the bowl. Mix Speed 5 / 5 seconds. Scrape down sides.
5. Program 1 minute / Closed Lid / Kneading Function or until combined.
6. Flour your bench with plain flour (approx. 1/2 cup) and tip the dough onto the bench.
7. Using your hands, push out the dough until it is approximately 2-3cm thick.
8. Using a scone cutter, cut out the scones from the dough. Once you can’t cut any more shapes, re-roll the dough.
9. Transfer onto the prepared tray.
10. Crack an egg (1) into a separate bowl and lightly beat with a fork.
11. Brush with lightly beaten egg and top with the remaining cheese (25g).
12. Bake for approximately 15 minutes, keeping an eye that they don’t burn.
13. Enjoy!

Make your own!
* Make your own tomato chutney with the Spicy Tomato Chutney recipe from The Classics Issue or the Christmas Chutney or Green Tomato Chutney recipes from The Gift Giving Issue.