Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a large mixing bowl until evenly combined.
2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
Cut cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized butter pieces. This should take about 2-3 minutes.
0.5 cup unsalted butter
Fold in shredded sharp cheddar cheese and optional fresh herbs and garlic powder. Pour in buttermilk and gently mix using a fork until dough just comes together and no dry flour remains; do not overmix.
1 cup sharp cheddar cheese, 0.75 cup buttermilk, 2 tablespoons fresh herbs, 0.5 teaspoon garlic powder
Turn dough onto a lightly floured surface and pat into an 8-inch circle without kneading. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Place the wedges 2 inches apart on the prepared baking sheet. If using, brush the tops with beaten egg for a shiny glaze.
1 unit egg
Bake in the preheated oven for 15-20 minutes until the scones are golden brown with firm tops that spring back when pressed lightly. Transfer to a wire rack to cool for 5 minutes to avoid soggy bottoms.
