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Recipes

Warm Cheddar Scones with Cumin

By Rozanne GoldPhotography by Edmund Barr

4.0

(1)

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Recipe information

  • Yield

    Makes 12 scones

Ingredients

3

cups self-rising flour

2

1/2 tablespoons sugar

1

tablespoon cumin seeds

10

tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces, room temperature

1

cup buttermilk

1

large egg, beaten to blend with 1 tablespoon water

9

ounces sharp cheddar cheese, grated (about 3 cups)

Need to make a substitution?

Preparation

  1. Step 1

    Place flour, sugar and cumin seeds in large bowl. Add butter. Using handheld mixer, beat until coarse crumbs form. Beat in buttermilk and all but 1 tablespoon egg mixture. Add 2/3 of cheddar cheese and beat just until incorporated. Turn dough out onto lightly floured surface. Using floured hands, divide dough into 2 pieces. Pat each piece into 7-inch-diameter round. Brush rounds with reserved 1 tablespoon egg mixture. Sprinkle with remaining cheese, dividing equally. Cut each round into 6 wedges. Transfer to large baking sheet, spacing 1/2 inch apart. DO AHEAD Scones can be prepared 1 day ahead. Cover and refrigerate.

    Step 2

    Preheat oven to 400°F. Bake scones until golden brown on top, about 25 minutes. Let scones cool on baking sheet 10 minutes. Serve warm.

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