Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

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

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

Gently fold in the chopped garlic scapes and grated cheddar cheese until evenly distributed throughout the flour mixture.

Make a well in the center and pour in the cold heavy cream. Use a fork to quickly mix until just combined. Do not overmix; the dough should still look slightly shaggy.

Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick disk or rectangle. Cut into 8 wedges or use a biscuit cutter.

Place the scones onto the prepared baking sheet, spaced about 1 inch apart. Brush the tops lightly with the egg wash (whisked egg mixed with milk).

Bake for 16-18 minutes, or until puffed up and golden brown on top.

Transfer to a wire rack to cool slightly before serving warm.