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Preheat the oven to 200 degrees C. Lightly grease baking tray. Pu the flour, dry milk, sugar, baking powder, salt and cayenne in a food processor and whiz briefly to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Tip the mixture into a large bowl and add the cheese and chives. Stir in the water just until moistened. Knead the dough 10 times on a lightly floured surface. Pat into 20 x 15-cm rectangle. Cut into 12 scones. Place scones about 5 cms apart on the prepared baking tray. Brush the tops with milk. BAKE for 18-20 minutes or until light golden brown. Serve warm.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese