In a large bowl, combine flour, sugar, baking powder, thyme, and ½ teaspoon salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Quickly mix in cheese and turkey. Stir in 3/4 cup buttermilk and mix with hands until a soft dough forms. If the dough isn’t coming together, add more buttermilk a tablespoon at a time.
Working on a floured surface, pat dough down until it’s a 1-inch-tall circle. (For softer, thicker scones, pat down into a 2-inch-tall circle and bake a little longer.)
Cut circle into 8 wedges, like pizza slices. Space scones at least an inch apart on an ungreased baking sheet and sprinkle with coarse salt. Pop in the refrigerator while the oven preheats, so the butter doesn’t begin to melt.
Bake 18 to 20 minutes or until firm to the touch and lightly browned. Allow to cool completely, then freeze in freezer-safe containers.
Remove one or more and thaw overnight in fridge. Warm in the microwave for 30 seconds. Serve with pepper jelly, if desired.