2cups(250 g) all purpose flour, plus more for dusting work surface
1Tablespoonsugar
1Tablespoonbaking powder
½teaspoonsalt
½teaspoongarlic powder
¼teaspoonground cayenne
4Tablespoons(56 g) frozen unsalted butter
⅔ to ¾cup(160 ml to 180 ml) cold buttermilk
1large egg, cold
1cup(120 g) shredded sharp white cheddar cheese, (not pre-shredded in the bag)
Milk or cream to brush on top of scones
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder and cayenne. Set aside.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
In a separate bowl or measuring cup, whisk together buttermilk and egg. Pour the wet mixture into flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) If the dough is too dry, add more buttermilk, one Tablespoon at a time. Dough should be slightly sticky, not wet.
Stir in shredded cheese just until incorporated.
Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of buttermilk. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet and brush them with milk. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes to ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Buttermilk substitute: Place 1 Tablespoon white distilled vinegar into a measuring cup. Fill with milk to the 1 cup measure mark. Stir and let the mixture sit 10 minutes before using in the recipe.Cheese: Shred the cheese yourself and use a good-quality hard cheese. Mix-ins: If you'd like more flavor, mix in 3 tablespoons fresh herbs (2 teaspoons dried) or 1/2 cup diced ham, bacon or vegetables.Store cooled scones in an airtight container for up to 3 days.Freeze unbaked scones for up to 3 months. Flash freeze for one hour, then transfer to an airtight container. To bake from frozen, let the scones sit at room temperature for 15 minutes while the oven preheats. Bake for 22 to 24 minutes.