Home Court Cuisine Cheddar Cheese Scones

Cheddar Cheese Scones

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Helen Joyce, Polo Golf and Country Club, Women’s C6

2 ¼       cups all-purpose flour
2          Tbsp. granulated sugar
2 ½      tsp. baking powder
¼          tsp. cayenne pepper
½         tsp. salt
½         cup cold butter, cubed
1          cup cheddar cheese, shredded
1          cup buttermilk
1          egg, lightly beaten

Preheat oven at 425°F. In a large bowl, stir together flour, baking powder, baking soda, cayenne pepper, and salt. Using a pastry blender or two knives, cut the butter until the mixture resembles coarse crumbs. Stir in the cheese. Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently 10 times. Pat out the dough into a 3/4-inch-thick round. Using a 2 1/2-inch floured cutter, cut out rounds. Place on an ungreased baking sheet. Gather up the scraps and repeat dough once; cut out more rounds. Brush the tops of the scones with egg. Bake for 12-15 minutes or until golden.

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