Cheddar and Fresh Black Pepper Scones
Indulge in the rich, savory delight of Cheddar and Fresh Black Pepper Scones, a recipe that effortlessly combines the sharp tang of shredded cheddar cheese with the warm, zesty kick of freshly cracked black pepper. These buttery, golden scones are crisp on the outside, tender on the inside, and irresistibly flavorful thanks to the perfect balance of high-quality ingredients like cold, cubed butter and a touch of heavy cream for that melt-in-your-mouth texture. With just 15 minutes of prep time and a quick bake in the oven, they’re ideal for breakfast, brunch, or as a comforting accompaniment to soups and salads. Whether served warm with a pat of butter or enjoyed on their own, these savory scones are perfect for cheese lovers and make an easy yet impressive addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 1 teaspoon freshly cracked black pepper
- 0.5 cups unsalted butter (cold, cubed)
- 1 cup sharp cheddar cheese (shredded)
- 0.75 cups heavy cream
- 1 large egg
- 1 tablespoon milk (for brushing, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and freshly cracked black pepper.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Stir in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the mixture.
In a separate small bowl, whisk together the heavy cream and the egg. Pour this wet mixture into the dry ingredients and gently mix until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick circle. If the dough feels sticky, sprinkle a bit of flour over it to make handling easier.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Arrange the wedges on the prepared baking sheet, leaving space between each piece. If desired, brush the tops with a little milk for a golden crust.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
