Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Sprinkle some coarse sugar on the parchment paper.
In large bowl combine the flour, sugar, salt, pepper, cayenne, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the sun dried tomatoes and rosemary. Stir in the buttermilk. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide the dough in half and pat each into 5-inch round circles. Brush each dough disc with melted butter and sprinkle the tops with the coarse sugar. Place each round on the baking sheet.
Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with honey if desired. Serve immediately.