I love scones (thanks to my wife) so this cheddar cheese scone recipe really stood out to me. Served warm with a little butter, this scone can be served for any occasion.
4 cups (1 pound) self-rising flour
1/4 teaspoon salt
1 stick salted butter, chilled
8 ounces extra-sharp cheddar cheese, grated
2 large eggs
1 cup milk, plus a little more for brushing over scone tops
Preheat oven to 425 F.
Combine flour and salt in a mixing bowl. Cut cold butter into small ( ½ -inch) pieces and rub the butter pieces into the flour with your fingers until well-mixed. Add the cheddar cheese and mix to blend.
In a separate bowl, whisk together the eggs and milk. Make a well in the center of the flour-butter-cheese mixture. Pour the egg-milk mixture into the well and mix with your hands until a soft dough is formed. Dough should be very soft and a bit sticky.
Gently knead the dough very lightly, just until it holds together. Sprinkle flour on a pastry board. Place dough onto board. With floured hands, pat dough into a 1-inch-thick round. Cut dough into 3-inch rounds using a biscuit cutter or drinking glass dipped in flour. Reshape dough into a smaller round and continue to cut scones until all dough is used.
Place scones onto a lightly greased and floured heavy-bottomed baking pan or cookie sheet. Brush tops of scones with milk.
Reduce oven temperature to 400 F and place scones into center of oven. Bake for 5 minutes, then lower heat to 375 F and bake an additional 12 to15 minutes. The finished scones should be golden and slightly moist in the center. Allow scones to rest on pan for 5 minutes before removing. Serve warm. Makes 10 scones.
Thanks to the Dallas News for this wonderful recipe.