Cheddar Basil Scones
4 cups flour
2 tablespoons baking powder
2 tsp salt
1 1/2 cups butter
4 large eggs
1 cup heavy cream
1 cup shredded Welsh Cheddar cheese
1/2 cup fresh basil, finely chopped
Combine the first three ingredients.
Cut in the cold butter and blend well.
Add heavy cream and eggs and mix until just incorporated.
Blend in cheese and basil.
Transfer to a floured counter and knead for one minute.
Roll the dough to 1/4 inch thickness and cut into wedges.
Spread egg on the top of eggs scone. Bake in a 400 oven 20-25 minutes