In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cut in 1/2 cup of cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gently fold in 1 cup of shredded cheese and 1/4 cup of your choice of chopped fresh herbs, such as rosemary or thyme, ensuring even distribution.

Gradually pour in 3/4 cup of buttermilk, mixing just until combined. The dough should be slightly sticky but hold together well. Use a spatula to blend without overworking, as this will help keep your Savory Herb and Cheese Scones light and fluffy.

Turn the dough out onto a floured surface, being careful not to over-knead. Gently pat the dough into a round approximately 1-inch thick. Cut it into wedges for a rustic look or use a biscuit cutter to make individual scone rounds.

Preheat your oven to 400°F (200°C) and bake the scones for about 20 minutes until their tops are golden brown and they emit a tempting, savory aroma.

Allow the Savory Herb and Cheese Scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve them warm with butter or cream cheese.