Cheese scones with sour milk

Ingredients:

• 2 cups wheat flour, plus a little more if needed
• 1 tbsp baking powder
• 1.5 tsp coarse salt
• 165 g cold butter, diced
• 1/2 cup chilled sour milk
• 1 cold egg, category SV
• 1 cup grated very sharp cheddar cheese
• 1 egg beaten with 1 tbsp. water or milk
• Sea salt (optional)

Preparation:

1. Preheat oven to 220°C.
   
   Place 2 cups of all-purpose flour, baking powder, and salt in the bowl of an electric mixer fitted with a pastry hook. Turn the mixer to low speed, add the butter, and beat until crumbly, with pea-sized pieces of butter.
2. In a small measuring cup, combine the buttermilk and eggs and lightly beat with a fork. With the mixer on low speed, quickly fold the buttermilk mixture into the flour mixture and mix. In a small bowl, combine the cheddar with a small handful of flour and, still with the mixer on low speed, fold the cheese into the dough. Mix briefly.
3. Place the dough on a well-floured surface and knead briefly, about 6 times. Roll the dough into a 25 x 13 cm rectangle.
   
   Using a sharp, floured knife, cut the dough in half lengthwise, then crosswise 4 times to create 8 rectangles. Place them on a parchment-lined baking sheet.
   
   Brush the top with egg wash, sprinkle with salt (if using), and bake for 20-25 minutes, until the top is golden brown and the cookies are set. Serve hot or warm.