Preheat oven to 400°F.
In a medium mixing bowl, stir together dry ingredients — flour, sugar, baking powder and baking soda.
Cut the butter into cubes and rub into the dry ingredients using your hands or a pastry cutter until the consistency looks like small pieces of broken gravel. Tear the Cooper Sharp Black Pepper cheese slices into small pieces and fold gently into the dough mixture.
In a separate bowl, beat together the heavy cream and egg yolks.
Add the cream and egg yolk mixture to your pastry dough and mix together, being careful not to overmix. Only mix until fully incorporated and pastry dough is sticky.
Line a cookie sheet with parchment paper or non-stick mat.
Place pastry dough on a pre-floured surface. To achieve a larger scone, approximately 5 inches, shape dough into a rectangle about 1 1/2 to 2 inches thick. Cut into two squares, then cut each square into two diagonal triangles. Place separately on baking sheet. To make smaller scones, shape the dough into a circle, cut into 8 triangles, and place separately on a baking sheet.
Brush the tops of the scones with extra heavy cream and bake for 15 minutes, or until golden brown.
While the scones are baking, prepare the sweet maple glaze. In a small mixing bowl, combine powdered sugar, heavy cream and maple syrup. Stir well. Add small amounts of additional cream or syrup to thin the glaze until it reaches your desired consistency.
When scones are done baking to a golden brown, remove them from the oven, then drizzle the sweet maple glaze over the top of your scones. Serve hot or cold and enjoy!