In these easy scones, cumin seeds complement the sharp cheddar, and self-rising flour eliminates the need for baking powder or baking soda. If you prepare the dough the night before, you can just pop the scones into the oven when guests arrive.
Recipe information
Yield
Makes 12 scones
Ingredients
Preparation
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. (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.
