Ingredients:

3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp Urban Accents Sonoma Pepper
8 Tbsp cold butter, cut into 1/4-inch cubes
2 Tbsp Urban Accents Parisian Melange
1/2 cup grated cheddar
2/3 cup roasted, peeled & diced red & yellow bell pepper
1 to 1-1/4 cups buttermilk
1 egg, beaten

Directions:

Preheat oven to 500 degrees F.  Lightly combine flour, baking powder, baking soda, salt, and Sonoma Pepper in food processor; about 4 to 5 pulses. Then, add butter and process to a "mealy" consistency.  Add Parisian Melange, cheese, and roasted peppers. Pulse briefly to combine all ingredients. Pour mixture into large mixing bowl. Stir in 1 cup buttermilk, until whole mixture is moistened. If necessary, add up to 1/2 cup more buttermilk. 
 
Place dough on floured surface. Form 1-inch thick disks from dough mixture. Cut disks into wedges (however large or small you would like). Brush each wedge with egg wash and place on cookie sheet.  Make sure there is ample space between each wedge for even browning.  Bake for about 15 to 20 minutes until just golden brown.  Place on a cooling rack until scones are room temperature. Enjoy!