Preheat the oven to 200 degrees C / 392F, I use an electric, fan assisted oven, please adjust according to your own oven.
Sieve the flour into a large mixing bowl, stir in the salt and mustard powder.
Grate in the butter then using your fingertips rub the butter into the flour until you have a texture like breadcrumbs. Stir in the grated cheese and chives.
Add the water to the milk.
Make a well in the centre then pour in the milk, using a metal spoon stir the milk into the flour mixture. Use your hands to pull it all together but try not to handle the mixture too much.
Turn the dough out onto a lightly floured working surface then shape and flatten it into a round, it should be about 2.5 to 3cm high.
Using a floured 6cm cutter cut out the scones, reshape the dough again trying not too handle the dough too much. Repeat until you have no dough left.
Place the scones on a floured baking tray, brush with the egg wash, top with the reserved cheese and the sunflower seeds.
Bake on the middle shelf in the oven for 15 to 20 minutes, until the scones are golden.
Remove from the oven, leave to cool for 5 minutes on the baking tray then transfer to a cooling rack.
Serve warm with butter and a good red onion chutney.