Add baking powder, sugar, salt, cayenne, rosemary, sage, thyme to the flour.
Cut the butter into the flour mixture using a pastry blender until it resembles coarse meal.
Whisk the egg whites with the buttermilk.
Add to the flour, stirring until just moist.
Turn dough out onto a lightly floured board and knead as lightly as possible with well floured hands. Pat into an eight inch circle on a silpat lined baking sheet, or a cookie sheet spayed with cooking spray.
Cut the dough into eight wedges, cutting deeply into the dough but not quite all the way through.
Bake at 400 degree for 20 minutes until lightly browned.
Great with soups or as an accompaniement to a fruit, cheese platter and a good glass of wine.