Preheat oven to 200C/390F
Cut the butter into pieces, add to the flour and rub in gently until the mixture resembles fine breadcrumbs.
Add salt, black pepper, chilli flakes and the chopped herbs and stir to combine.
Whisk the Dijon into the milk and pour into the dry mixture.
Use a metal spoon to bring the mixture together before getting your hands in to press it all together and form a soft dough. If the mixture is too dry add a tiny bit of milk.
Turn the dough out onto a lightly floured surface.
Press or roll it out into a circle about 2cm thick.
Use a 7cm/3 inch cutter to cut out rounds.
Lay the cut-out scones on a lightly greased baking tray.
Gather up the leftover dough, press it or roll it again and cut out more scones until all the mixture is used up.
Brush the tops of the scones with a little milk and bake at 200C/390F for about 15 minutes until risen and golden.