Preheat the oven to 200C / 180C Fan / Gas 6.

Grease a baking tray or cut a piece of baking paper to fit the base.

Put the flour, chives, baking powder, salt and pepper in a large bowl and stir together.

Grate the butter into the mixture (dip it into the flour if it sticks to the grater).

Stir in 125g of the grated Cheddar cheese and all of the cream cheese.

Rubbing the mixture between your fingertips, work in the butter and cream cheese.

Aim for a rough, crumbly mixture with some larger pieces of butter and cream cheese remaining.

Stir in 125ml of the milk, yogurt or buttermilk to start bringing the mixture together into a soft dough that isn't sticky. Add a little more of the liquid if necessary: using your hands to bring the dough into a ball is the best way of feeling whether more liquid is necessary.

Lightly knead the dough on a floured surface.

Roll or pat into an approximate square 2.5 cm thick.

Cut into 12 pieces and transfer them to the prepared baking tray.

Tip: I roll out the dough directly onto the baking paper so I can just lift the whole thing up and put onto the tray.

Brush the tops with some the remaining milk, yogurt or buttermilk, then sprinkle over the reserved 25g of grated cheese.

Put in the preheated oven and bake until risen and golden (13-18 min).

Transfer to a wire rack to cool a little.

Serve slightly warm, split and spread with butter or more cream cheese.

If not using straight away, cool completely before storing in an airtight container or freezing.