Line a large baking sheet with parchment paper and set aside.
Mix the flour, baking powder, sugar, salt, parsley and thyme together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chives.
Add the buttermilk, then gently fold until the dough starts to come together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or bench scraper. Arrange the scones on the baking sheet and place in the freezer for 15 minutes.
Preheat your oven to 400 degrees F. Brush the scones with buttermilk and sprinkle pepper and paprika on top. Bake for 20-25 minutes or until golden brown on the bottom.