Scones, Cheddar with Cumin

By OralW

Ingredients

• 3 cups self-rising flour
• 2 1/2 tablespoons sugar
• 1 tablespoon cumin seeds
• 10 tablespoons (1 1/4 sticks) unsalted butter -- cut into small pieces, room temperature
• 1 cup buttermilk
• 1 large egg -- beaten to blend with 1 tbsp water
• 9 ounces sharp cheddar cheese -- grated (about 3 cups)

Details

Servings 12

Preparation

Step 1

Place flour, sugar, and cumin seeds in large bowl. Add butter. Using
hand held mixer, beat until coarse crumbs form. Beat in buttermilk and all
but 1 tablespoon egg mixture.

Add 2/3 of cheddar cheese and beat just until incorporated.

Turn dough out onto lightly floured surface. Using floured hands, divide
dough into 2 pieces. Pat each piece into 7-inch-diameter round.


Brush rounds with reserved 1 tablespoon egg mixture. Sprinkle with
remaining cheese, dividing equally.

Cut each round into 6 wedges.

Transfer to large baking sheet, spacing 1/2 inch apart.

Preheat oven to 400 degrees F. Bake scones until golden brown on top,
about 25 minutes.

Let scones cool on baking sheet 10 minutes.


NOTE: Scones can be prepared 1 day ahead. Cover and refrigerate