Adapted for food processor from The Cheese Board: Collective Works, by the Cheese Board Collective. The best thing about these scones is the cheese that leaks out during baking! Even the most polite family member can be caught tearing off a piece of melted cheese from a cheese scone cooling on the rack. You have to use half-inch cubes of cheese to get those delectable treats. Grated cheese won’t work.
3 cups unbleached all-purpose flour (use a teeny bit less than a full cup)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
pinch of cayenne pepper, or to taste
1 teaspoon kosher salt (or regular salt)
2 tablespoons finely ground yellow cornmeal (or medium grind)
1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into 8 or 9 slices
1/2 pound sharp orange cheddar cheese, cut into 1/2-inch cubes
1/2 cup heavy cream
1 cup buttermilk
1 egg, beaten
Preheat the oven to 375°F. Line a baking sheet with parchment (or grease well with butter or Pam spray) and sprinkle lightly with some extra cornmeal.
Put the flour, baking soda, baking powder, salt, cornmeal and cayenne together into the bowl of a food processor. Pulse 4-5 times.
Cut the butter into slices (about 8 for a stick of butter) and arrange it around the middle of the food processor. Blend for 13 seconds–I just count slowly to 13.
Add the cheese, cream, and buttermilk to the food processor. Process just long enough for the dough to form a ball, no longer than 6-7 seconds. There will probably still be flour in the bottom of the bowl.
Dump the dough out of the food processor onto a generously floured surface. Pat it into a 6- by 9- by 1 1/2 inch-thick rectangle. Divide the dough in half lengthwise and then cut each piece into 6 (or 12) even triangles. Place the scones on the prepared baking pan about 2 inches apart.
Brush the tops of the scones with the beaten egg. Bake on the middle rack of the oven for 30 minutes, or until light brown. Transfer the scones to a wire rack to cool.