Cheesy red pepper scones

INGREDIENTS DIRECTIONS
 * 2 ¼ cups (280 grams) all-purpose flour
 * 1 ½ teaspoon baking powder
 * ½ teaspoon baking soda
 * 1 tablespoon (15 grams) granulated white sugar
 * ¾ teaspoon salt
 * ½ teaspoon garlic powder
 * ½ teaspoon smoked paprika
 * ¼ teaspoon black pepper
 * ½ cup (113 grams) very cold unsalted butter, diced small
 * 1 cup (113 grams) sharp cheddar cheese, shredded
 * ½ cup (84 grams) red bell pepper, finely chopped
 * 1 cup (240ml) very cold buttermilk
 * Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside.
 * In a large bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, salt, garlic powder, paprika and black pepper. Whisk to combine.
 * Using a pastry blender cut the butter into the dry ingredients until butter pieces are about the size of a pea. Stir in the cheddar and red pepper. Add in the buttermilk. Work the dough with your hands until it comes together. Dough should be sticky. Do not over work the dough.
 * Turn the dough out onto a lightly floured surface. Pat the dough into a circle, about 1 inch thick. Cut the circle into 8 equal pieces. Place the cut pieces onto the prepared baking sheet. Brush the tops with milk.
 * Bake in the preheated oven for 15 to 18 minutes or until golden brown. Remove from the oven and let cool on the baking sheet set over a wire rack. These Cheddar Cheese Red Pepper Scones are best eaten warm from the oven. To store scones, cover them with plastic wrap at room temperature for 1 day. Refrigerate scones, covered for up to 5 days. Freeze scones, covered for up to 2 months.