Preheat oven to 400. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, baking powder, salt, and red pepper. Stir in the cheeses. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.
Spread the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top of the dough. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container in the refrigerator. Let the scones reach room temperature before serving.
2000, 2002, 2003, 2004, 2005
6 Points Each (3 Points Each for 16); 50 for Entire Recipe