These scones are bursting with the flavors of black pepper and honey!
Sift together the flour, baking powder, baking soda and salt into a large bowl. Cut in the butter, honey and cheese. Stir in the black pepper. Cover and refrigerate for 30 minutes.
Preheat the oven to 400°F and set a rack on the upper-middle level. Butter up a baking sheet or line it with parchment paper.
Gently stir enough yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks a bit rough.
This is the fun part for Kids in the Kitchen: Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or butter knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk.
Please note: You can cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.
Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
The scones are still good when cool, but they are best when just out of the oven. Serve with oodles of Organic Valley Salted Butter, farm fresh Organic Valley Eggs (cooked any style), and a tall glass of milk. Pure comfort!