Mill your flour and stick it in the freezer for 10 minutes.
Preheat oven to 425℉ and grate butter and cheese. Stick back in the fridge until ready to add.
In a small bowl whisk the milk and egg together and set aside.
In a large mixing bowl add flour, sugar, baking powder, black pepper, and salt. Stir to combine.
Add grated butter and using a fork or your hands work into the flour. Then add the grated cheese and mix to incorporate.
Make a well in the center of the flour mixture and add the milk and egg mixture. Gently stir until it is just combined and resembles a shaggy dough. Don't overmix. *If your dough seems too dry feel free to add a tablespoon or two of milk or if it seems too wet, add a tablespoon or two of flour.
Turn dough out onto a lightly floured surface and pat into a rectangle and fold the dough onto itself in thirds to create layers. You can do this a couple of times.
Next shape it into a 1 inch thick circle and cut the dough into 8 equal triangle wedges and then place wedges on baking sheet lined with parchment paper, brush the tops with milk.
Bake scones for 14-18 minutes until tops are golden brown. *Don't overbake and dry them out. Transfer to cooling rack to cool. Enjoy warm or at room temperature.
