In a large bowl, combine flour, thyme, basil, oregano, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, tossing to combine.
Gradually add milk to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more milk, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Using a levered 3-tablespoon scoop, drop dough 2 inches apart on prepared baking sheet.
Bake until scones are golden brown, 18 to 20 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cheddar-herb-drop-scones-recipe/