Sourdough Cheese Scones - Michelle Eshkeri - Another Pantry

Ingredients

• 131g strong white bread flour
• 131g whole milk
• 65g wheat starter at 60% hydration (12–24 hours after last refreshment)
• 33g caster sugar
• 263g plain white flour
• 223g unsalted butter, chilled and cut into 2 cm (¾ in cubes)
• 61g caster sugar
• 225g mature Cheddar, grated
• 1 tsp sea salt
• 10g baking powder
• ½ tsp ground black pepper, English mustard powder or ground cayenne (optional)
• 60g double cream, plus 1–2 tbsp for glazing