Helen Joyce, Polo Golf and Country Club, Women’s C6
2 ¼ cups all-purpose flour
2 Tbsp. granulated sugar
2 ½ tsp. baking powder
¼ tsp. cayenne pepper
½ tsp. salt
½ cup cold butter, cubed
1 cup cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten
Preheat oven at 425°F. In a large bowl, stir together flour, baking powder, baking soda, cayenne pepper, and salt. Using a pastry blender or two knives, cut the butter until the mixture resembles coarse crumbs. Stir in the cheese. Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently 10 times. Pat out the dough into a 3/4-inch-thick round. Using a 2 1/2-inch floured cutter, cut out rounds. Place on an ungreased baking sheet. Gather up the scraps and repeat dough once; cut out more rounds. Brush the tops of the scones with egg. Bake for 12-15 minutes or until golden.
