WARM CHEDDAR SCONES WITH CUMIN
Source of Recipe
Andy
Recipe Introduction
Great with Creamy Soups (Pumpkin, Cauliflower, etc)
List of Ingredients
2-7/8 cup flour
4-1/2 tsp baking powder
1-1/2 tsp salt
2 1/2 Tbsp sugar
1 Tbsp cumin seeds (whole) , toasted
10 Tbsp cold unsalted butter, cut into small pieces,
1 c buttermilk
1 large egg, beaten to blend with 1 Tbsp water
9 oz. grated sharp (or medium) cheddar cheese (about 3 cups)
Recipe
1. Preheat oven to 400 F.
2. Place flour, baking powder, salt, and sugar in food processor bowl, and process a few seconds to mix.
3. Add butter and process until coarse crumbs form.
4. Remove flour/butter mix to a large bowl and stir in the cumin seeds.
5. With a fork gently mix in buttermilk, and all but one tablespoon of the egg mixture (save remaining egg).
6. Add 2/3 of the cheddar cheese and mix gently with fork until just incorporated.
7. Turn out onto a floured surface and knead gently until everything is incorporated. Using floured hands, divide dough into 2 pieces and pat each into a 7-inch round. Brush with some of remaining egg. Sprinkle with remaining cheese, patting it down gently, and then cut each round into 6 wedges.
8. Transfer to a large baking sheet, spacing 1 inch apart. 9. Bake scones until golden brown on top, about 20 minutes. Let cool 10 minutes, covered with a clean dry dishtowel, and serve warm.
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