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Cheese Scones

Sail Loft, Cornwall, England
Gourmet Archives

5 1/2 cups all-purpose flour
2 tablespoons plus 1 teaspoon
baking powder
1 1/2 teaspoons dry
English mustard
1 teaspoon salt
1 teaspoon freshly ground
black pepper
14 ounces extra-sharp Cheddar,
grated coarse (about 3 1/2 cups)
3/4 cup (1 1/2 sticks) unsalted
butter, cut into small pieces
4 large eggs
3/4 to 1 cup milk

Preheat oven to 400 degrees F. and grease 2 baking sheets.
In a large bowl whisk together flour, baking powder, mustard, salt and pepper. With fingertips toss in 3 cups Cheddar and blend in butter until mixture resembles coarse meal.
In a small bowl whisk together eggs and 3/4 cup milk and stir into flour, adding more milk if necessary, until mixture just forms a sticky but man- ageable dough. On a lightly floured surface knead dough gently about 10
times and with floured hands flatten into a 1-inch-thick round With a
2 1/2-inch round cutter or rim of a glass dipped in flour cut out as many
rounds as possible, transferring them to baking sheets. Gather scraps
into a ball and flatten. Cut out more rounds in same manner and sprinkle
scones with remaining 1/2 cup cheese. Bake scones in upper and lower
thirds of oven, switching position of sheets halfway through baking, 15
to 20 minutes, or until golden, and cool on a rack. Serve scones warm
or at room temperature. Makes about 24 scones.

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