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Preheat oven to 425 degrees F.
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In a large bowl, whisk together flour, baking powder, salt and chili powder.
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Using a pastry blender or two knives (I used herb scissors!), cut in butter until mixture resembles a coarse meal.
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Pat the sun-dried tomatoes dry with paper towels and chop into small pieces. Add tomatoes, olives, basil, and ricotta to the flour mixture and stir until evenly combined. Add milk and stir until a sticky, uniform dough forms.
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Turn dough out onto a floured surface and gently form into a ball. Pat down ball into a 1-inch-tall square or rectangle (mine was about 7x8 inches). Cut into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and chili powder.
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Bake 12-15 minutes or until scones are golden brown and puffy. Allow to cool slightly before serving.