Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness.

Stir in the grated sharp cheddar cheese and the finely chopped fresh herbs until evenly distributed throughout the mixture.

Gradually add the very cold whole milk, starting with about two-thirds of the amount. Mix gently with a fork or your hands until the dough just comes together. Be careful not to overmix; the dough should be slightly shaggy. If the dough is too dry, add the remaining milk a little at a time.

Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle or rectangle about 1-inch thick. Avoid excessive kneading or handling, as this can make the scones tough.

Using a 2-inch round cutter, or a sharp knife to cut into wedges or squares, cut out the scones. Gather any scraps, gently press them together, and cut out additional scones until all the dough is used.

Place the cut scones on the prepared baking sheet, leaving about an inch between them. If desired, whisk the egg with a tablespoon of water and brush the tops of the scones with the egg wash for a golden finish.

Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should reach about 200°F (93°C).

Transfer the baked scones to a wire rack to cool slightly. Serve warm or at room temperature.