1. Preheat oven to 425°F (220°C).

2. Cut butter into small cubes and store in refrigerator. It is imperative to keep the butter chilled until you are ready to make the dough.

3. Using a whisk or food processor, combine all dry ingredients together and mix until well blended.

4. If using a food processor, divide dry ingredients and butter in half. Break cubes of butter apart and add dry ingredients. Pulse food processor until butter resembles pea-sized pieces. Remove mixture from food processor into a large bowl and repeat with second half. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.

5. In another small bowl, whisk together egg and buttermilk.

6. Place dry ingredient mixture into a bowl. Add olives, peppers, sun dried tomatoes and feta cheese to dry ingredients and toss gently to evenly disperse them.

7. Using a small rubber spatula, slowly mix in wet ingredients. Once incorporated, use your hands to form a ball without excessively kneading the dough and smearing butter.

8. Place ball of dough on a sheet of plastic wrap and press it into a 2-inch-thick disk. Wrap the dough well and refrigerate for a minimum of 30 minutes or up to overnight.

9. Using additional flour as needed, lightly dust the work surface and dough, roll or pat out the dough into about a 1-1/4 inch-thick and 8 inch diameter disk.

10. Cut dough into 8 wedges and place on parchment lined baking sheet. As an option, you can bake the disk whole and cut into wedges after baking.

11. Brush the scones with cream and then sprinkle with parmesan cheese.

12. Bake for 30-35 minutes or until golden brown and cooked in the center.