Warm Cheddar Scones with Cumin

1. 1

   Place flour, sugar, and cumin seeds in large bowl.

2. 2

   Add butter.

3. 3

   Using handheld mixer, beat until coarse crumbs form.

4. 4

   Beat in buttermilk and all but 1 tablespoon egg mixture.

5. 5

   Add 2/3 of cheddar cheese and beat just until incorporated.

6. 6

   Turn dough out onto lightly floured surface.

7. 7

   Using floured hands, divide dough into 2 pieces.

8. 8

   Pat each piece into 7-inch-diameter round.

9. 9

   Brush rounds with reserved 1 tablespoon egg mixture.

10. 10

    Sprinkle with remaining cheese, dividing equally.

11. 11

    Cut each round into 6 wedges.

12. 12

    Transfer to large baking sheet, spacing 1/2 inch apart.

13. 13

    (Scones can be prepared 1 day ahead.

14. 14

    Cover and refrigerate.)

15. 15

    Preheat oven to 400F.

16. 16

    Bake scones until golden brown on top, about 25 minutes.

17. 17

    Let scones cool on baking sheet 10 minutes.

18. 18

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.