Measure out 150 ml of milk and add about 1 ½ tablespoon of lemon juice to it. Mix and let it sit for about 5 minutes. By now you will see that the milk has slightly curdled. This is the buttermilk that I used. Mix the milk mixture once again and use it in the recipe.
Sift the flour along with salt, baking powder, and baking soda in a large bowl.
Add the cold butter (cubed) to the flour and rub it with your fingertips to incorporate with the flour. Keep rubbing with your fingertips until the butter is all incorporated into the flour. The mixture will appear slightly rough now.
Add the rosemary, black pepper, red chili powder, and then shredded cheese and mix well.
Now slowly add prepared buttermilk and make a stiff dough. Do not all the buttermilk at once. Add almost all the buttermilk and then if needed add the remaining. I had to use all of the buttermilk to get the right consistency of the dough.
Place the dough on a floured surface and form a rough disc about ¾th inches thick. I used my hands to pat down the dough and form a disc.
Now make 8 wedges from the disc and place it on a parchment-lined baking sheet.
Brush the top with milk (or egg wash).
Preheat the oven to 400 F. Bake the scones for about 15- 20 minutes or until it is golden brown.
Cool on a rack and serve!