2 cups all-purpose flour


1 tbsp baking powder


1/2 tsp salt


1/4 tsp black pepper


1/4 cup unsalted butter, chilled and diced


1 cup grated sharp cheddar cheese


1/4 cup diced sun-dried tomatoes


1/4 cup chopped green onions


3/4 cup buttermilk


1 large egg, beaten








Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.


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


Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.


Stir in the cheese, sun-dried tomatoes, and green onions.


In a separate bowl, whisk together the buttermilk and egg.


Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir just until a dough forms.


Turn the dough out onto a lightly floured surface and knead briefly.


Divide the dough in half and form each half into a round, about 1 inch thick.


Cut each round into 6 wedges and place them on the prepared baking sheet.


Brush the tops of the scones with the beaten egg.


Bake for 18 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center of a scone comes out clean.


Serve the scones warm, with butter and jam or with a bowl of soup.



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