Mix flour, salt, sugar, baking powder, and baking soda in a medium bowl and set aside. Use a cheese grater to grate cold butter, and rub it into the dry mix. Mix buttermilk and egg in a separate bowl, then add to flour mixture. Add cheese curds and chives. Roughly mix to make a loose dough. Don’t overmix or knead. You want to keep small chunks of butter to create air pockets while the scones bake.

Preheat oven to 375F (190C) and roll out dough on a well-floured surface to about ½ inch (1.2 cm) thick. Cut into wedges or squares. Place on a heavy baking sheet lined with parchment paper. Whisk together egg and water or milk, and brush the scones with this wash. Sprinkle a little flaked sea salt and cracked pepper on each scone. Bake for 12-18 minutes or until golden.