I can honestly say that I have made thousands of these scones. They’ve been a highlight for any breakfast event that I’ve prepared. They are so easy to prepare ahead and cook the morning that you need them. They are delicious warm from the oven early in the day, or later on as part of a light lunch. I used my mother’s old scone recipe, tweaked it a bit, and switched out dried currants for aged cheddar.
My favourite spreads for these scones are dollops of raspberry jam, or later in the summer, fresh blackberry jam.
3 c flour
1½ T baking powder
1 T sugar
¾ c cold butter, cut into 1” pieces
6 oz sharp cheddar, grated
1 large egg
Preheat the oven to 375° F
Process for about 5 seconds.
Add in the cold butter.
Pulse five times, for 5 seconds each.
In a small bowl, whisk the egg.
Place on a parchment lined baking sheet, about an inch apart.
Bake in the center of a 375° oven for 23 minutes until just starting to turn brown.
Do ahead: As soon as the butter has been cut into the dry ingredients, and you’ve mixed in the cheese, pour the whole of it into a plastic bag, and store in the fridge for up to a week, or in the freezer up to 3 months. If refrigerated, let the bag of ingredients sit out at room temperature for an hour before proceeding. If frozen, put in the fridge over night to thaw, and then let sit out at room temperature for an hour before proceeding.
If you don’t have a processor:
Whisk together dry ingredients.
Cut in butter to dry ingredients until no piece is larger than a pea.
Continue recipe as written.