Ingredients:

  • 280g (2 ¼ cups) All-Purpose Flour (plus extra for dusting)
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Cayenne Pepper (optional)
  • 115g (8 tbsp or 1 stick) Unsalted Butter, cut into ½-inch cubes and kept ice cold
  • 120g (4 oz) Strong Smoked Cheddar, coarsely grated
  • 3 large Spring Onions (Scallions), finely sliced (white and green parts)
  • 1 Large Egg, lightly beaten
  • 180ml (¾ cup) Cold Buttermilk (or whole milk mixed with 1 tsp lemon juice)
  • For the Glaze: 1 Small Egg, beaten with 1 tbsp Water or Milk

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a heavy baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne (if using).
  2. Add the cubes of cold butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
  3. Gently fold in the grated smoked cheddar and sliced spring onions until just combined.
  4. Pour the beaten large egg and cold buttermilk into the dry mixture. Using a rubber spatula, gently fold until the dough just comes together. Do not overmix; the dough should be shaggy and slightly sticky.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a cohesive disc, about 1.5 inches (4 cm) thick, handling it as little as possible.
  6. Using a sharp, floured 2.5-inch round cutter (or a knife), cut the dough into rounds. Press the cutter straight down—do not twist—to ensure even layers. Gather the scraps, gently re-pat, and cut the remaining rounds.
  7. Place the rounds onto the prepared baking sheet, ensuring they are slightly touching. Brush the tops lightly with the egg wash (1 small egg beaten with 1 tbsp water or milk).
  8. Bake for 22 to 25 minutes, or until the tops are golden brown and the sides are firm. A toothpick inserted into the center should come out clean.
  9. Transfer the bakes to a wire rack. Serve warm, shortly after baking, ideally with poached eggs or smoked salmon.