- 3 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter, extremely cold or frozen
- 4 ounces Garlic Herb Cheddar, shredded, see note
- 1 cup Milk, cold
- 1 Egg
- 1 tablespoon Water
Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet.
In a large bowl whisk together the flour, baking powder, and salt
Using a pastry cutter or a cheese grater, cut the COLD butter into the flour.
Work it in with your hands until coarse crumbles about the size of a pea are formed. Work the garlic herb cheddar in the same way.
Pour in the milk and gently work it into the dough until it just comes together.
Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4” thick.
Cut the dough into 20-24 2” circles and place them on the prepared baking sheet.
Whisk together the egg and water and brush the tops of the scones with the egg wash.
Bake for 20 -25 minutes.
- If you can’t find garlic herb cheddar, you can use 1/2 cup grated sharp white cheddar, 1 teaspoon of very finely minced garlic, and 1 teaspoon dry (or 3 teaspoons finely chopped fresh) dill.