Prepare 2 baking sheets with parchment. Preheat the oven to 400 degrees F.
In a large bowl, stir together the 3 c. of bread flour, 1 Tbsp. plus 1 tsp. Clabber Girl Baking Powder and 1 tsp. salt. Cut in 8 Tbsp. butter using a pastry blender, fork, or your fingers, until mixture resembles coarse crumbs.
In a smaller bowl, whisk the 2 eggs, 1 c. buttermilk, 3 Tbsp. honey, and 2 Tbsp. olive oil.
Make a well in the center of the flour mixture, pour in the liquids and stir with a wooden spoon until almost all of the dry ingredients are incorporated. Add 1 1/2 c. cheese, 1/4 c. scallions and 1/4 c. nuts or seeds (if using); stir until all ingredients are combined.
Drop 18 equal sized portions of dough onto prepared cookie sheets. If you like, whisk an egg with a few teaspoons of water and brush over the top for a shinier appearance. Press a little extra cheese into the scone along with the nuts, if using.
Bake for about 15 minutes. Cool briefly and serve warm.
Yields 18 scones. Recipe by Mani Niall.