✤10 oz all-purpose flour
✤2 oz (56g) parmesan cheese, grated
✤4 tsp baking powder
✤1 tsp table salt
✤1/2 tsp dry mustard
✤4 tbsp unsalted butter, cut into 1/2-in pieces and chilled
✤6 oz extra sharp cheddar cheese, shredded
✤1 cup milk (2%)
✤1 large egg
❖Adjust oven rack to middle position and preheat to 400°F (200°C). Line a baking sheet with parchment or silicone.
❖In a large bowl, whisk together the flour, parmesan, baking powder, salt & dry mustard until combined. Cut the butter in with a pastry cutter until butter is reduced to pea size pieces. Add the cheddar cheese and toss until coated in flour mix.
❖In a small bowl, whisk together the milk & egg. Set aside 1 tbsp milk mix. Add remaining milk mix to flour mix and fold in until no dry bits remain.
❖Transfer dough to well-floured counter and, using floured hands, knead dough until cohesive, 4-6 times. Pat dough into 7-in round. Using floured bench scraper, cut dough into 8 wedges.
❖Place scones on prepared sheet, at least 1-in apart. Brush tops of scones with reserved milk mix.
❖Bake until risen and golden brown, 15-18 min, rotating sheet halfway through. Let scones cool on sheet 10 min.
