Method:

Preheat the oven to 200C and prepare a baking sheet.

In a saucepan, heat the honey and add the chilli flakes and salt. Bring to gentle simmer then remove from the heat and allow to infuse and chill. Place the butter in a bowl and whip until light and fluffy. Add the cooled honey mixture and whip until combined. Lay a square of cling wrap on your work surface, place the whipped butter on the cling wrap and roll to form a log. Place the log in the fridge to chill. Cut into disks and peel of the cling wrap when ready to serve.

In a large bowl, sieve the flour, spices, salt and pepper.
Add the cheese and chives into the flour until fully combined.
In a jug, whisk together the melted butter, eggs and milk. Pour the mixture into the flour mixture, using a butter knife, cut the milk into the flour until a dough forms.
Transfer the dough onto a floured surface, bringing the dough together. Using a rolling pin, roll the dough out to 3cm thickness. Cut 6-8 scones with a 6cm round cutter.
Carefully place the scones onto the baking sheet and sprinkle with extra grated cheese.
Bake in the oven for 12-15 minutes or until golden.

For the tea: bowl the red tea with the cinnamon and ginger. Set aside and allow brew and cool slightly. Pour into tea cups and enjoy with honey to sweeten.

Serve the scones warm, with the honey chilli butter and tea.