Preheat the oven to 375 degrees.

In a large bowl, whisk together the flour, baking powder, salt, black pepper and sugar.

Cut the butter into small cubes.

Add it to the flour, and use a pastry cutter to create a fine crumbly mixture.

Stir in the cheese and the pecans until they are well coated with flour.

Pour in the heavy cream and mix, first with a spoon, and then your hands.

Gently knead the dough until it sticks together.

Press the dough into about a 7” sized circle on a cutting board and slice evenly into 8 pieces.

Brush the tops of each scone with heavy cream and place on a baking tray about 1-2” apart.

Bake for 20-25 minutes until lightly golden brown, pulling them about 5 minutes from being done to sprinkle a little cheese on the tops.

Remove and let cool slightly before serving.