Place ½ cup (1 stick) unsalted butter in the freezer for at least 30 minutes, or until frozen.
In a large bowl, add 2 ¼ cups gluten free flour blend (or AP flour if not gluten free), 1 Tbsp. sugar, 1 Tbsp. baking powder, ½ tsp. baking soda, ¼ tsp. kosher salt, and ½ tsp. each of smoked paprika and garlic powder. Stir until completely combined.
In a separate bowl, add 2 eggs and 1 cup plus 2 Tbsp. heavy whipping cream. Whisk until completely combined.
After the butter is frozen, remove it from the freezer and grate it using the fine size of a cheese grater. Make sure to be careful when grating the frozen butter so that you don't cut your fingers!
Add the grated butter to the dry ingredients and stir until completely combined. The texture should resemble coarse crumbs.
Grate 1 cup of sharp cheddar (or cheese of choice) and add it to the dry ingredients. Mince ¼ cup fresh chives (or herbs of choice) and add it to the dry ingredients. Fold the cheese and herbs into the dry ingredients until combined.
Add the wet ingredients to the dry a bit at a time, stirring each time. Continue until the wet and dry ingredients are completely combined and the dough has reached a thick and slightly crumbly, but sticky texture.
Turn the dough out onto a flat, floured surface and use your hands to form it into a disc that is roughly 8 inches across. Press the top of the disc down with your hands and make sure that the surface is even.
Cut the dough into 8 evenly sized wedges with a knife and place the wedges onto a baking sheet that has been lined with parchment paper.
Chill the scones before baking. Place the baking sheet in the fridge for 15-30 to allow the scones to chill.
Heat the oven to 400 degrees Fahrenheit.
Place the baking sheet in the oven and bake for 16-17 minutes, or until the scones are lightly golden on top.
Allow the scones to cool slightly before serving.