Oh So Gooey Cheddar Cheese Scones

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine flour, baking powder, sugar, salt, and dry mustard in a large mixing bowl, whisking together until evenly distributed.

Add the room temperature butter pieces to the dry ingredients and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Fold in the grated sharp cheddar cheese, distributing it evenly throughout the dough.

In a small bowl, whisk together the egg and milk to create a wet mixture.

Pour the egg-milk mixture into the dry ingredients and stir gently with a fork or spatula until a shaggy dough just comes together; do not overmix.

Turn the dough out onto a lightly floured work surface and gently knead it 4-5 times by hand until it holds together, being careful not to overwork it.

Shape the dough into a disk approximately 3/4 inch thick and cut into 4 equal wedges, or use a biscuit cutter to create rounds if preferred.

Place scones on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15-18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove scones from the oven and let cool on the baking sheet for 2-3 minutes before serving warm.