When we were in Wellington, sometimes our colleague used to bake these cheese scones at the kitchen in the office. My office was close to the kitchen, and I always ran to get one. If I was in a meeting, I always asked him to keep one for me. You really can’t resist these scones! He said it is from Edomonds cook book and Now I finally found the recipe, ironically after moving out of New Zealand. I remember he was using buttercream in stead of milk, so I follow his way. If you use milk, I suggest it should be full fat milk. I found this page, so I thought I shall post it here. He found a job closer to what he wanted to pursue in his career, and I am very sure he is doing amazing there.
For Sultana sconces, add 3/4-1 cup sultanas to flour
For Date scones, add 3/4 cup chopped dates, 1 tbsp sugar and 1/2 tsp cinnamon to flour