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.