Mix flour with baking powder. Add milk, butter, salt and pepper and quickly knead into a dough. Knead in finely grated cheddar cheese and finely chopped parsley. Roll out dough on a floured work surface to 2 cm thickness. Cut out scones with a round cookie cutter (4 cm dia.). Place on a baking sheet with parchment paper, brush with milk and bake in the oven on the 2nd rack from the bottom at 200 °C (gas 3, convection oven not recommended) for 15 minutes.
Mix white wine vinegar, water, a little bit of sugar, oil, finely chopped shallots, freshly grated horseradish and 1 tbsp. finely chopped chives. Serve as a dip with the scones.
Our tip: Always use fresh chives if possible!
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