1. Preheat the oven to 400ºF. Line two 9 x 13-inch baking sheets with parchment paper and set aside.
  2. Mix the flour, baking powder, salt, and pepper in a large mixing bowl. Blend the Kerrygold Unsalted Butter into the flour using a pastry cutter, two butter knives, or your hands (work quickly). Don’t overwork the dough.
  3. Add 1 cup shredded Kerrygold Aged Cheddar and toss until coated in flour.
  4. Whisk the 3/4 cup cream (or alternatives) and 1 egg together in a medium bowl. Pour the wet ingredient mixture into the dry ingredients and mix until it barely comes together.
  5. Dump the dough onto a clean counter and form it into a flat 8” disc about 1” thick. Slice into 8 equal wedges. Place four scones on each of the sheets, spaced evenly apart. Chill for 10 minutes.
  6. In a small bowl, whisk the remaining egg and the 2 tablespoons cream.
  7. Brush the scones with the egg wash (you won’t use it all), and sprinkle each with a pinch of the remaining shredded Kerrygold Aged Cheddar and a pinch of flaky salt.
  8. Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.