For the scones, preheat the oven to 200 °C convection (or 220 °C top/bottom heat).Grate the cheese. In a bowl, mix flour with baking powder, salt, pepper, curry and sugar.
Dice the butter and add it. Knead with fingertips until small flakes form (work quickly so butter doesn’t get too soft).
Make a well in the center. Add remaining ingredients to the well. Mix loosely but thoroughly with a spoon or dough spatula – do not knead!
Transfer dough to floured work surface. If dough is still too wet, add a little flour. Knead lightly – dough should not be “smooth”, but soft, airy and fluffy.
Roll out the dough (about 3 cm thick) or flatten it by hand. Cut out with a round cookie cutter (diameter 5-6 cm) or a glass.
Place the scones on a baking sheet lined with baking paper and brush with milk. Bake in the oven for 12-15 minutes until golden brown.
Serve the scones warm or let them cool and pack them in an airtight container.
Preparation Tip:
The scones can also be additionally baked with some cheddar. Instead of the curry powder, other spices such as cumin or turmeric can be used as desired. Fresh and dried herbs are also suitable for refining.
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