Preheat the oven to 220°C.
Lightly grease a baking sheet with butter.
Blend flour, salt, pepper, and butter in a food processor until the mixture resembles breadcrumbs.
Add chives, Stilton, one egg, and parsley then blend to combine.
Gradually add milk while the blender is running to form a thick dough.
Roll the dough to 2.5cm thick on a floured surface and cut into six circles.
Beat the second egg and brush it over the tops of the scones.
Bake for 8-10 minutes until risen and golden-brown, then rest for two minutes.
Serve the scones with additional Stilton wedges.