1. Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.

3. In a separate medium bowl, combine the sourdough discard, melted butter, and milk. Whisk these together until well combined.

4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix.

5. Add the shredded cheddar cheese and chopped fresh chives to the dough. Fold them in gently until evenly distributed. Avoid overmixing.

6. Drop spoonfuls of the dough onto the prepared baking sheet. Use a large spoon or an ice cream scoop to create roughly 8-10 scones. Leave space between each scone.

7. Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.

8. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.