Warm Cheddar Scones With Cumin
- 3 cups self-rising flour
- 2 1/2 tablespoons sugar
- 1 tablespoon cumin seeds
- 10 tablespoons unsalted butter - (1 1/4 sticks) cut small pieces, and at room temperature
- 1 cup buttermilk
- 1 large egg blended with
- 1 tablespoon water
- 9 ounces sharp cheddar cheese grated
Place flour, sugar, and cumin seeds in large bowl. Add butter. Using handheld 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. (Scones can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400 degrees. Bake scones until golden brown on top, about 25 minutes. Let scones cool on baking sheet 10 minutes. Serve warm.
This recipe yields 12 scones.