Preheat oven to 200°C.
Sieve the flour and baking powder into a large bowl. Add the salt and pepper and mix until well combined,
Rub the butter into the flour mixture until most of it appears to look like coarse breadcrumbs with a few larger chunks of butter remaining (this is important for the flaky texture).
Add the grated cheese and mix until evenly combined. Keep some cheese aside for sprinkling.
Add the cream and egg and mix with a cold butter knife until the dough begins to come together. Add a bit more cream if need be.
Briefly knead the dough to work in the last bits of dry flour mixture. Flatten the dough out into a lightly floured surface until about 3 cm thick. Fold in half and rotate 90°. Flatten again, fold and rotate. Repeat twice more.
Flatten dough once more to 3cm thickness and form a rectangular shape. Cut in half down the length. Then cut into thirds horizontally to form 6 squares. Cut each square in half on the diagonal to form even sized triangles. Place onto a lined baking tray and freeze for 10 minutes.
Brush scones generously with cream and sprinkle with cheese and pepper.
Bake for +-15 - 17 minutes MAX or until risen beautifully and golden brown.