Scottish cheese scones are served all day — with morning coffee, with soup and salad at lunch, and alongside a glass of wine.
In a medium bowl, mix dry ingredients (flour through cayenne). Rub cut tablespoons of butter into flour mixture and toss in the cheese. Make a crater in the flour; break egg into crater and add 6 tablespoons milk, beating with a fork. Mix flour and egg mixture with your hands, creating a dough. If it’s too sticky to handle, add a bit more flour. If it’s too dry, add a bit more milk. Knead for 1 minute.
Preheat oven to 400 F and grease baking sheet with butter. Roll dough out to ½-inch thick, cut into circles with a 2½-inch round cutter, and transfer to baking sheet. Brush tops with milk and sprinkle with cheese. Place on middle rack and bake 10 to 15 minutes.
Per serving: 172 calories, 9 grams fat (5 grams saturated fat), 39 milligrams cholesterol, 307 milligrams sodium, 17 grams total carbohydrates, 0.5 gram fiber, 6 grams protein.
