Aged Cheddar Cheese & Scallion Scone

According to Anna, the Duchess of Bedford, Afternoon Tea should commence at exactly 4:00 pm.
With its origin dating back to 1513, scones derived from the Gaelic for cake made using a thin, round, flat combination of oats and wheat flour. Amazing how some recipes survive centuries and continue to evolve with the times.
My recipe is almost like an American Biscuit which means, you can enjoy them anytime you want a little savory snack. We often serve them hot, with a glass of crisp Sauvignon Blanc. Although very easy to make, there are a few important tips to observe in order to get them light and fluffy.

INGREDIENTS
Yield 12 scones
340 Gr. All purpose flour
1 Tablespoon baking powder
2 Teaspoons salt
1/2 Teaspoon mustard powder (you can substitute with a teaspoon Dijon mustard)
1/2 Teaspoon Cayenne Pepper
A good dash of Ground black pepper
4 Teaspoons baking powder
1/4 Teaspoon baking soda
85 Gr. cold butter ( I use demi-sel ) cut into small chunks
105 Gr. shredded strong cheddar
20 Gr. thinly sliced scallions
1 Cold large egg beaten
1 Cup (240ml) cold milk
Milk for brushing

METHOD
Preheat your oven at 204 C or 400 F
Whisk together the flour, baking powder, baking soda, cayenne pepper, black pepper. Scatter the cold butter pieces over the flour and using your fingers, mash and mush the butter until the entire mixture resemble small peas.
After that, simply pour the milk, the beaten egg, cheese and scallion into the bowl. Using a fork, mix until the flour is moisten. Pour the dough on a floured board and knead until it comes together. Fold it a few times enough to form a ball. Flatten it to approximately 2cm high and then using a round cutter, gently press into the dough and place each one on a baking rack covered with parchment paper. Brush each one with a little milk and bake for approximately 17 to 20 minutes.

TIP DU JOUR
Scone ingredients prefer to be cold. All your starting ingredients need to be kept as cool as possible. This will help to guarantee the soft, light and well-risen qualities of your next batch of scones.
No need to overknead the dough. Scones only require light kneading otherwise they won’t rise and you’ll lose that light, fluffy texture.
Scones freeze beautifully – You can freeze them for up to two months before baking them. Simply cut them and place them in a freezing bag.