Coopers Craft Recipe

Prep dry ingredients

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Combine wet ingredients

In a separate bowl, whisk together the buttermilk, egg, and vanilla until smooth.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until the dough just comes together — do not overmix. Fold in the grated cheddar and ground black pepper until evenly distributed. The dough will be slightly shaggy but cohesive; if too dry, add up to 2 tablespoons extra buttermilk.

Shape scones

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round (about 8–9 inches diameter). Using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to the prepared baking sheet, spacing them about 1 inch apart.

Egg wash and optional cheese

Beat the egg with 1 teaspoon water to make an egg wash. Brush the tops of each scone lightly with the wash. If using, sprinkle the extra grated cheddar over the tops.

Bake

Bake in the preheated oven for 16–20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color.

Cool briefly

Remove scones from the oven and let cool on the baking sheet for 5 minutes while you prepare the glaze. Transfer to a wire rack set over a sheet to catch drips when glazing.

Reduce ale

In a small saucepan over medium heat, combine the ale, brown sugar, and butter. Bring to a gentle simmer and cook until the liquid reduces by about half and thickens slightly, about 6–8 minutes. Stir occasionally to prevent burning.

Finish glaze

Off the heat, whisk in the Dijon mustard, apple cider vinegar, and sea salt until smooth. Taste and adjust seasoning — add a pinch more salt if needed. The glaze should be glossy and pourable but slightly syrupy.

Glaze scones

While scones are warm (not piping hot), brush the tops with a thin layer of the ale glaze. Allow glaze to set for 5–10 minutes. Reserve any extra glaze for serving alongside the scones for guests who want more.

Garnish the glazed scones with chopped chives or parsley if desired. Serve warm with extra glaze on the side. These scones pair well with a cold Cooper-style ale or a sharp cheddar spread.