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 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.
