Preheat oven to 375° F. Line baking sheet with parchment paper or grease lightly with cooking spray.
In a food processor or mixing bowl, sift together flours, baking powder, baking soda, salt, nutmeg, and lots of ground pepper. Using your fingertips or pastry blender or carefully pulse in a food processor, rub or cut in butter. The smallest pieces should be no larger than a pea.
In a mixing bowl, stir together cream, yogurt, chives, and all but a small handful of cheese (reserve some for topping). With a large spatula, fold wet ingredients into dry ingredients, just until combined. Put a large piece of parchment or wax paper on counter. Sprinkle with flour, turn dough onto it and knead a few times. Form into a 1 inch thick rectangle, then cut into triangles with a sharp, serrated knife.
Arrange scones on baking sheet, leaving an inch between them. Brush tops lightly with cream, then sprinkle with cheese and more pepper.
Bake 22 to 25 minutes, or until deep golden on top, with crispy bits of cheese.
Makes about 24 small scones
Print this Recipe