hands-on time: 30 minutes
total time: 1 hour
makes 12 scones

You can use a sharp commercial Cheddar here, but for best results, use a mature artisan Cheddar, aged at least one year..

13/4 cups whole-wheat flour
13/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, chilled and diced
21/4 cups shredded Cheddar
2 eggs, plus 1 egg yolk for glaze
1 cup buttermilk
1 tablespoon milk for glaze

Preheat oven to 400° F. Line a large baking sheet with parchment paper. Sift together the flours, baking powder, salt, and cayenne. Stir in the sugar. Using your hands, work in the butter until the mixture resembles fine bread crumbs. Stir in 2 cups of the cheese. Beat together the 2 eggs and the buttermilk. Stir into the cheese mixture, using a fork to form a rough dough. Gently knead until smooth, being careful not to overwork. On a lightly floured surface, roll out the dough 3/4 inch thick. Using a 23/4-inch plain cutter or the rim of a drinking glass, stamp out circles of dough. Arrange the scones on the baking sheet. Reroll the trimmings and repeat to make 12 scones. Whisk together the egg yolk and milk. Brush each scone with the mixture and sprinkle the remaining cheese on top. Bake for 25 to 30 minutes or until the surface cheese bubbles and turns golden brown. Cool on a rack.