Preheat oven to 200°C (180°C fan/gas 6)
Place the flour, cornflower, baking powder, bicarbonate of soda and butter in a bowl
Rub in the butter until the mixture resembles breadcrumbs
Stir in the sun-dried tomatoes and spinach and parmesan
Whisk together the the buttermilk and egg
Mix together gently until a soft dough forms
Turn out onto a floured surface and knead lightly
Roll out to about 2cm thickness
Cut into scones using a cutter
Place on a baking tray and brush with beaten egg
Djust with flour and brush with buttermilk
Bake for 12-15 minutes until golden brown
Cool on a wire rack