Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
Stir in the shredded cheese and chopped herbs.
Make a well in the center of the mixture and pour in the milk. Stir until just combined, being careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges.
Place the wedges on the prepared baking sheet, leaving space between each scone.
Brush the tops with the beaten egg for a golden finish.
Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Allow to cool slightly on a wire rack before serving.
Variations & Tips
For a different flavor profile, try using a mix of cheeses like Gruyere or Parmesan. You can also experiment with different herbs such as rosemary or dill. For a touch of heat, add a pinch of cayenne pepper or some chopped jalapeños. If you have picky eaters, consider making mini scones by cutting the dough into smaller pieces, which are perfect for little hands and make great lunchbox additions.