2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/2 cup (1 stick) frozen unsalted butter, chopped into small cubes
4 ounces chilled goat cheese, crumbled
1/2 cup plus 2 tablespoons whole buttermilk
2 tablespoons chopped sun-dried tomatoes
2 tablespoons finely chopped fresh flat leaf parsley
1 egg, lightly beaten
Place the flour, baking powder, sugar, salt, baking soda, garlic, and mustard powder in the bowl of a food processor and pulse to combine. Add butter and pulse until the butter has become the size of small peas. Add the goat cheese, buttermilk, sun-dried tomatoes, and parsley, and pulse until the mixture just begins to combine.
Turn the mixture onto a sheet pan lined with silicone pad. Pat the dough down to about 1 inch thick. Using biscuit cutters cut the dough into circles. Remove access dough and use it to form another section to be cut into circles, continuing until dough is used up. Cover with plastic wrap and chill for a thirty minutes.
Preheat oven to 425°F. Lightly brush the dough with egg wash and bake until the scones are golden and firm to the touch, about 15 minutes. Remove from the oven and cool for 5 minutes.