Warm Cheddar Scones With Cumin

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3 cups self-rising flour

2 1/2 tablespoons sugar

1 tablespoon cumin seeds

10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces, room temperature

1 cup buttermilk

1 large egg, beaten to blend with 1 tablespoon water

9 ounces sharp cheddar cheese, grated (about 3 cups)

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