Preheat the oven to 220C/425F/Gas 7.
Lightly grease a baking sheet with butter.
Place the flour, salt and freshly ground black pepper and butter into a food processor and blend until the mixture resembles breadcrumbs.
Add the chopped chives, Stilton, one of the eggs and the parsley and blend again to combine.
With the blender still running, gradually add the milkto form a thick dough.
Place the dough onto a floured surface and roll it out to 2.5cm/1in thick, then cut out six circles with a 5cm/2in fluted pastry cutter.
Break the second egg into a bowl and beat. Brush the top of all the scones with the beaten egg.
Place the scones on the prepared baking sheet and transfer to the oven to bake for 8-10 minutes, or until risen and just turning golden-brown. Remove from the oven and leave on the baking sheet for two minutes to rest.
To serve, place the scones onto a serving plate with wedges of Stilton alongside.
