1. 1. Prepare your oven and baking sheet: Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.

2. 2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed.

3. 3. Cut in the butter: Add the cold, diced butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness.

4. 4. Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard and milk until smooth.

5. 5. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. The dough will be shaggy and a bit sticky – do not overmix, as this can lead to tough scones.

6. 6. Fold in the cheese (and herbs): Gently fold in the shredded cheddar cheese (and optional chives or other herbs) until just incorporated. Again, avoid overmixing.

7. 7. Drop onto baking sheet: Using a large spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each scone. They will spread a little.

8. 8. Bake until golden: Bake for 15-20 minutes, or until the scones are golden brown on top and cooked through. A toothpick inserted into the center should come out clean. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.