Preheat oven to 375ºF.
Line a baking sheet with a baking mat or parchment paper.
In a large bowl, combine the flour, cornmeal, baking powder, salt, and pepper. Stir with a whisk to combine. Add the butter. Using a pastry blender, cut in the butter until it resembles coarse crumbs.
1 ¾ cup flour, ¼ cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, ¼ teaspoon black pepper
Add the butter. Using a pastry blender, cut in the butter until it resembles coarse crumbs.
5 tablespoons chilled unsalted butter, cut into small cubes
In a separate small bowl, combine 1 cup of the cheddar cheese, buttermilk, egg, and green onions. Whisk to combine.
¾ cup buttermilk, 1 egg, lightly beaten, ¼ cup sliced green onion, 1 ¼ cup shredded extra-sharp cheddar cheese
Add the buttermilk mixture to the flour mixture. Using a fork, stir ingredients together just until combined.
Transfer dough to a floured surface. Use your hands to fully incorporate all the ingredients being careful not to work the dough too much. Pat into 8x8-inch square. Slice into 2-inch squares and then cut each square in half diagonally. Carefully transfer wedges to prepared baking sheet.
Place the baking sheet in the freezer for 30 minutes.
Bake in 375°F oven for 20-22 minutes or until tops are just beginning to brown. Immediatley sprinkle remaining ¼ cup shredded cheddar over the tops of the scones.
Combine melted butter and garlic salt in a small bowl. Using a pastry brush, brush the tops of the scones with the garlic butter. Serve warm.
2 tablespoon unsalted butter, melted, ¼ teaspoon garlic salt