Once it is winter, I like to make a soup or a chili every week. These cheddar cheese scones are the perfect accompaniment. Made with buttermilk, cheddar cheese and a hint of heat from cayenne pepper, they are delicious served with or without a spread of butter. I like to make large scones when I am serving them as a side with a soup, but for a light bite, cut the dough into 12 small triangles.
optional: 2 tablespoons of milk or creamfor brushing the tops of the scones
Instructions
In a large bowl, combine the flour, sugar, baking powder, baking soda, cayenne pepper, mustard powder and salt.
Add the butter. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the cheese.
Whisk the egg and the buttermilk together and add it to the mixture. Stir to combine, the dough will be a bit sticky. With lightly floured hands, press the dough together.
Turn out onto a floured surface and knead it to get it to stick together (about 10 times). Shape into a large disk, 1" thick. (If you are going to make 12 small scones, shape into a rectangle 1" thick.
Cut into 8 large triangles or 12 small triangles.
Place them onto a parchment-lined baking sheet. Bake in the center of the oven, at 400°F for 20-25 minutes for large scones and 14-19 minutes for small scones until the scones are golden brown on the top.