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Cheddar and Black Pepper Scones




Source of Recipe


King Arthur Flour


List of Ingredients




3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter
1 cup (4 ounces) grated Cheddar cheese
1 tablespoon coarsely ground black pepper*
3/4 cup (6 ounces) buttermilk or plain yogurt
milk (for glaze)


Recipe



This amount of black pepper will make very spicy scones. For less heat, decrease the amount of pepper.

In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for half an hour. Gently stir in the buttermilk or yogurt. Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.

Grease a baking sheet. Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little milk.

Bake the scones in a preheated 400°F oven for 15 to 20 minutes, or until they're very lightly browned. Yield: about 40 small scones.