Preheat oven to 200C - 400F
2 1/4 cups SR Flour - sifted
80 grams room temperature Garlic Butter (or plain butter)
1/2 Tsp Cracked Black Pepper
Pinch of salt
Mix together. (I use an electric beater for at least 2 minutes)
Add 125 grams cubed sharp cheese (Vintage), mix
In a graduated jug add 1 egg, (50-60 gram) chilled water to reach 240ml.
Lightly beat with fork for at least 1 minute
Add to dry ingredients and mix with spatula/wooden spoon until all combined.
Mixture will be rather moist, that is okay.
Flour work bench generously and tip scone mixture onto bench.
Sprinkle generously with flour and gently mix with hands until no longer sticky. (sprinkle with extra flour if necessary)
Lightly pat down to 2-3 cm/1" thick
With a floured cutter, cut out scones, dipping the cutter in flour with each cut.
Place close together on baking tray lined with baking paper.
Add grated cheese over top.
Bake 14 - 15 minutes, rotating tray 180 degrees after 7 minutes.
Remove from oven and slide onto cooling rack, cover with clean cloth.
