More Great Recipes: Bread | Scone

Cheddar and Black Pepper Scones


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Member since 2006

Serves 40 | Prep Time | Cook Time

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 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)


Sift together in a large bowl, flour, baking powder, baking soda, salt and sugar.


Cut in butter and cheese.


Stir in the black pepper.


Refrigerate the dough for 1/2 hour.


Gently stir in the buttermilk or yogurt.


Gather mixture into a ball with your hands and place on a well floured surface, roll or pat the dough into a 12 x 8 inch rectangle about 1/4inch thick.


Grease a baking sheet.


Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet.


With a knife, cut dough into 1 1/2 inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little milk.


Bake in a preheated 400 oven for 15 to 20 minutes or until very lightly browned.


Pairs Well With


Notes

Yum! The amount of pepper can be reduced to make a less spicy scone.

Per 2 scone serving: 132 cal, 4g protein, 14g carbohydrates, 1g sugar, 1g fiber, 19mg cholesterol, 302 mg sodium.

Enjoy!

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