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In a large bowl, mix together flour, sugar, baking powder, garlic powder, salt and pepper.
Stir in the chives and cheddar.
Grate or chop up the cold butter. Make sure it stays cold, if it starts to melt, then pop it in the freezer for a few minutes.
Add the cold butter to the flour mixture and use a pastry cutter to mix up the dough until it pinches together nicely. If you don't have a pastry cutter, you can dump it all onto a cutting board and chop it all up to combine. If the butter starts to melt while using the pastry cutter/knife, again, pop it into the freezer for a few minutes.
In another bowl, whisk together the ⅔ cup buttermilk and egg yolk.
Pour this over the flour mixture and gently mix. The dough should be on the flaky side. Mix it until it somewhat holds it shape and shape it into a 8-9 inch circle.
Cut into 8 equal pieces.
With the 1 tbsp buttermilk, whisk it together with the leftover egg white and brush it on top of the pieces. Optional: add flaky salt too.
Put the scones into the fridge while the oven preheats to 400°F.
Bake them for 22-25 min until the tops are slightly golden brown.