Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon 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
Instructions:
- 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 black pepper.
- Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the grated cheddar cheese, diced sun-dried tomatoes, and chopped green onions.
- In a separate bowl, whisk together the buttermilk and beaten 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 alongside a bowl of soup, barbecue, or roasted meats and vegetables. Enjoy!
