Cheddar Rosemary Wedge Scones with Cream

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Cube 120 g of the cheddar into small pieces and shred the remaining 30 g for the tops; keep both cold.
3. In a large bowl, whisk the flour, baking powder, salt, sugar, black pepper, garlic powder and rosemary.
4. Add the cold butter and rub it into the flour mixture with your fingertips until it looks like coarse crumbs with some pea-size pieces.
5. Toss in the cubed cheddar until coated with flour.
6. In a small bowl, whisk all but 15 g of the heavy cream with the egg.
7. Pour the cream and egg mixture into the flour mixture and stir with a fork until a shaggy dough forms.
8. Turn the dough onto a lightly floured counter, knead gently 3 or 4 times, and divide it in half.
9. Pat each half into a 6-inch round about 1 inch thick and cut each round into 6 wedges, making 12 scones.
10. Set the wedges on the baking sheet and chill for 15 minutes so the butter firms up.
11. Brush the tops with the remaining 15 g of heavy cream and sprinkle with the shredded cheddar.
12. Bake for 16 to 18 minutes, until the scones are tall and deep golden and a toothpick in the center comes out clean.
13. Cool on a rack for 10 minutes and serve warm.