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Preheat your oven to 220°C.
Whisk flour, sugar, baking powder, 1 tsp salt, pepper and baking soda together in a large bowl. Add frozen grated butter and toss to coat. Using your fingertips, rub the butter into dry ingredients, until mixture resembles a coarse meal. Add spring onion, chives and half of the cheese and toss together.
Create a well in the centre of the mixture and add sour cream and yoghurt. Using a fork to mix everything together into a shaggy dough. Turn dough out onto a floured bench and knead several times, until it comes together. Pat the dough into a rectangle about 2cm thick. From the short side of the rectangle, fold the dough in thirds as you would a letter, don’t worry if it doesn’t overlap perfectly. Pat dough down again into a 2cm thick rectangle, then fold the dough into thirds again as previously done. Pat dough back down into a 2cm thick rectangle. Cut the rectangle in half, then cut each half into 4 squares (8 scones total).
Transfer scones to a baking tray lined with baking paper. Brush the tops with beaten egg, then sprinkle evenly with the remaining grated cheese. Season with freshly cracked black pepper. Bake for about 20 minutes, until golden brown and cooked through.
Serve scones warm with butter.