Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the scones from sticking and ensures even baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, and garlic powder. Whisk these dry ingredients together to ensure they are evenly distributed.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The key to flaky scones is keeping the butter cold, so work quickly to avoid melting it with your hands.
Step 4: Add Cheese and Herbs
Stir in the shredded cheddar cheese and chopped fresh herbs. Mix until the cheese and herbs are evenly distributed throughout the flour mixture.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and the lightly beaten egg. Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
Step 6: Form the Dough
Gently mix the wet and dry ingredients together until just combined. Be careful not to overwork the dough, as this can make the scones tough. The dough should be slightly sticky but manageable.
Step 7: Shape the Scones
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a knife or a bench scraper to cut the circle into 8 wedges. For a more traditional round scone shape, use a round biscuit cutter instead.
Step 8: Bake the Scones
Place the scones on the prepared baking sheet, leaving space between each one. Brush the tops with a little buttermilk for a golden finish. If desired, sprinkle extra cheese and herbs on top. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow the scones to cool on a wire rack for a few minutes before serving.
