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Heat the oven to 425°F. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garlic powder. Using the largest holes on a box grater, grate the butter into the flour mixture. Use your fingers to toss the butter in the flour until the butter shreds are coated. Toss in the scallions and cheese.
Add the buttermilk to the flour mixture and use a silicone spatula or wooden spoon to stir everything until a dough just comes together. Turn the dough onto a well floured surface and lightly pat into a ½ inch thick rectangle. Fold the bottom third of the dough up and then the top third of the dough down over the bottom third, as though you are folding a letter. Gently pat the dough down to ½ inch thick, then fold again, letter style. Repeat the patting and folding one last time making sure your dough is about 1 inch thick.
Use a floured biscuit cutter to cut our rounds from the dough, being sure not to twist the cutter when you remove the rounds. Gently pat the scraps together and cut until you’ve used up all the dough.
Place the rounds, sides gently touching, on a baking sheet. Brush with the egg wash and bake for 13-15 minutes, or until golden brown.