Place both flours, baking powder, mixed Italian herbs, chilli flakes, Cheddar cheese, 1/2 of the Parmesan cheese and the chopped sun-dried tomatoes into a large bowl and mix with a spoon to combine. Add in the milk and bring the ingredients together with the spoon. The mixture will be a little sticky at this point. Tip the mixture onto a lightly floured surface and knead into a ball. Flatten or lightly roll the dough to 2.5cm thick. Use a 6cm round cutter to cut out 15 scones. Place them onto a baking tray lined with greaseproof paper. Brush the tops of the scones with the beaten egg and sprinkle over the remaining Parmesan cheese. Cook the scones in the oven at 220`c for 15-17 minutes until the scones are risen and golden-brown. Serve the scones either warm or cold.

Suggested wine: Shiraz Voignier-Foot of Africa
Deep red colour with prominent black pepper, spicy and red fruit flavours on the nose and a hint of honeysuckle. Touches of mulberry and rosemary on the palate are well integrated with the French oak tannins to give the wine a long, lingering dry aftertaste.