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Keep the butter very cold and cut it into bits - lengthwise into four quarters, then slice across into about 1 cm pieces. Put it back into the fridge to stay cold.
Add 1 tablespoon of white vinegar to 1 cup of whole milk to make buttermilk.
Mix the chives into the buttermilk.
Dice the cheese into quarter-inch cubes.
Mix flour, sugar, baking powder, salt, and baking soda in a food processor.
Break the butter bits into the flour mix and pulse until sandy with some larger crumbs.
Pour the buttermilk and chives into the bowl of the food processor and pulse until the dough barely holds together.
Turn the dough onto a lightly floured board and knead gently until it holds together.
Fold the dough into itself a couple of times and pat it down into an elongated disc about an inch thick.
Scatter the diced cheese across the surface of the dough and fold the dough into thirds, pressing down gently.
Cut the dough in half and flatten it into a disc about ¾ inch thick. Cut into 8 triangles.
Place the scones on a baking tray and freeze uncovered for 10 minutes before baking.
Preheat the oven to 400 degrees and double up your baking sheet.
Bake frozen scones for 14-16 minutes until the tops are slightly golden.
Let cool for a few minutes before transferring to a rack.