In a medium bowl, combine the flour, baking powder, salt and black pepper. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the cheese and mix it in. Add the heavy cream and egg gently incorporating until all the flour/butter mixture is wet and sticks together in a shaggy dough.
Turn the dough out onto a parchment lined baking sheet and form into a circle. Cut the dough into twelve pieces that radiate out from the middle of the circle. Gently separate each piece – you want just a bit of space between each scone so that they can rise.
Bake for 20-25 minutes or until the tops of the scones are golden brown. These can be frozen and reheated wrapped in aluminum foil at 350 degrees for about thirty minutes.
Cream Gravy with Sausage
Heat the oil over medium heat in a small saucepan. Add the flour a bit at a time, whisking constantly. The flour may clump a bit and that’s fine. Once all the flour is incorporated, add the milk slowly, continuing to whisk. Bring to a low simmer and cook until the gravy begins to thicken. Stir the entire time to keep the milk from burning. When the gravy is to your preferred consistency, take off the heat and add the sausage.
Serve the cream gravy with sausage over one or more Cacio e Pepe scones, split in half. Enjoy!