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1
Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl.
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2
Cut in the butter and cheese.
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3
Stir in the pepper.
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4
Cover and refrigerate for 30 minutes.
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5
Preheat the oven to 400F and set a rack on the upper-middle level.
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6
Grease a heavy baking sheet or line it with parchment paper.
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7
Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough.
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8
Gather the dough into a ball with your hands.
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9
On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick.
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10
Try not to handle the dough too much, and don't worry if it looks rough.
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11
Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet.
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12
Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches.
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13
Separate the squares slightly on the baking sheet.
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14
Brush each square with a little milk.
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15
(Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
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16
Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top.
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17
Don't overbake; break one open to test for doneness.
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18
Transfer to cooling racks to cool briefly and then serve as soon as possible.
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19
To serve: The scones are still good when cool, but they are best when just out of the oven.
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20
Butter and scrambled eggs are appropriate accompaniments.
