1½ cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
2 teaspoons dry mustard
½ teaspoon salt
¼ cup Cabot Unsalted Butter
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Vintage Choice Cheddar, grated (about 2 cups)
1 large egg
¼ - ⅓ cup milk, plus extra for brushing
PREHEAT oven to 425°F. Use heavy baking sheet or two baking sheets together (to prevent bottoms from scorching). Line with parchment paper.
STIR together flour, baking powder, mustard and salt, in mixing bowl. With fingertips or two knives, cut in butter until mixture is crumbly. Add cheese and stir to combine.
WHISK egg until combined and frothy, in small bowl. Add ¼ cup of milk. Stir mixture into dry ingredients to make soft dough, adding more milk if needed.
TURN dough out onto very lightly floured work surface. Knead for several seconds, then divide dough in half. On prepared baking sheet, pat each half out into small disk. Cut each disk into 4 to 6 wedges.
Brush tops lightly with milk. Bake for 9 to 12 minutes, or until tops are just beginning to brown.
SERVE these miniature scones all on their own, or split and filled with smoked turkey or ham plus a dab of cranberry sauce or Dijon mustard.
Recipe courtesy of Marcy Goldman.