Preheat oven to 425oF (220oC). Line a baking tray with parchment.

In a large bowl, sieve the flour, baking powder, baking soda, salt, and cornstarch together.

Grate in the frozen butter into the dry ingredients. Frozen butter gives you light, fluffy scone.

Grate in the cheese. Follow by the chopped pepperoni, sun-dried tomatoes and herbs. Mix all of these ingredients together lightly. take care not to over mix and it can toughen your dough.

Add in the buttermilkand mix until combined. The amount of buttermilk might vary. If you need a little more to create a wet batter then add a little more.

Using a 1/3 measuring cup (or a large spoon) scoop the scones mixture onto the prepared baking sheets. This mix yields you roughly 12 big scones.

Bake the scones for 15-18 minutes or until the tops are puffed and golden brown.

Serve straight away fresh from the oven.

Storage: Can be stored at room temperature in an airtight container for up to 2 days. They also freeze really well.