Cheddar and Black Pepper Scones
  • Servings: 40
  • 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)
  1. Sift together in a large bowl, flour, baking powder, baking soda, salt and sugar.
  2. Cut in butter and cheese.
  3. Stir in the black pepper.
  4. Refrigerate the dough for 1/2 hour.
  5. Gently stir in the buttermilk or yogurt.
  6. 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.
  7. Grease a baking sheet.
  8. Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet.
  9. 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.
  10. Bake in a preheated 400 oven for 15 to 20 minutes or until very lightly browned.
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!