Cheddar Scones

Ingredients

• 300g (2 cups) plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp salt
• 1/2 tsp sweet paprika
• 125g chilled unsalted butter, chopped
• 125g vintage cheddar, coarsely grated
• 250ml (1 cup) buttermilk
• 1 egg, lightly whisked
• 1 tbs buttermilk, extra
• Sweet paprika, extra, to sprinkle
• Butter, at room temperature, to serve

Method

1. Preheat oven to 180ºC. Line a large baking tray with non-stick baking paper.
2. Combine the flour, baking powder, bicarbonate of soda, salt and paprika in a large bowl. Use your fingertips to rub the unsalted butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the cheddar. Add the buttermilk and use a fork to mix until incorporated and the dough just comes together.
3. Use floured hands to bring dough together in the bowl. Turn onto a lightly floured surface and flatten to form a 3cm-thick disc. Use a 6cm round pastry cutter to cut 10 discs from dough, reshaping the excess dough as necessary. Place the discs, 2cm apart, on the prepared tray.
4. Combine the egg and extra buttermilk in a bowl. Brush the tops of the discs with the egg mixture and sprinkle with a little extra paprika. Bake, turning the tray 180 degrees halfway through cooking, for 25-30 minutes or until crisp and golden. Serve with butter.