These savory scones get their tenderness and tang from plain yogurt rather than buttermilk—a plus for cooks who don’t often have buttermilk on hand.
Preheat oven to 400F. Line baking sheet with parchment paper, or coat with cooking spray.
Combine flour, baking powder, sugar, pepper and salt in large bowl. Rub butter into flour mixture with fingers or use two knives to cut into flour mixture until it resembles coarse meal. Stir in yogurt and cheese. Shape dough into ball on lightly floured work surface.
Roll out dough to 3/4-inch thickness, and cut into 18 to 20 circles with round cookie cutter or glass. Place scones 1 inch apart on prepared baking sheet. Bake 20 minutes, or until golden brown. Transfer to cooling rack or serving platter.