Miso-Cheddar Scone Cake

Ingredients

• 2 cups (272 g) all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 1½ tablespoons miso paste, dark or light
• 1 tablespoon pure maple syrup, plus 1 to 2 tablespoons for brushing
• 1 large egg, cold
• ¾ cup (180 ml) cold whole milk
• 8 tablespoons (113 g) cold unsalted butter, cut into small bits
• 4 ounces (113 g; about 1 cup) shredded sharp cheddar, plus more for sprinkling

Instructions

1. Center a rack in the oven and preheat to 375°F (190°C). Coat a 9½- or 10-inch springform pan with baker’s spray, then remove the ring from the base and set it aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. In a medium bowl, stir the miso with 1 tablespoon maple syrup until smooth. Beat in the cold egg, then whisk in the cold milk.
4. Add the cold butter pieces to the dry ingredients. Use your fingertips to press and flatten the butter into the flour, leaving a rough mixture with visible flour-coated pieces.
5. Add the cheddar and toss it through the flour mixture with your fingers. Pour in the liquid ingredients and stir gently with a fork until a shaggy dough forms; do not overwork it.
6. Turn the dough onto a lightly floured surface and gently pat it about 1 inch thick. Cut or pinch it into 16 roughly equal portions.
7. Arrange the pieces in concentric rings on the prepared springform base, leaving a little space between them so the cake resembles a daisy. Set the ring around the base and close it. Sprinkle with a little extra cheddar.
8. Bake for 24 to 30 minutes, until the scones are puffed and deeply golden and the center is baked through.
9. While still hot, brush the tops lightly with 1 to 2 tablespoons maple syrup. Cool for 5 minutes, remove the springform ring, and serve warm by pulling apart the individual scones.