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Black Pepper Scones

4 cup s
all purpose flour
1 tablespoon
all purpose flour
1/2 cup
2 1/2 teaspoon s
baking powder
1/2 teaspoon
1/2 teaspoon
13 tablespoon s
(6 1/2 ounces) unsalted butter, cut into small pieces and chilled
1 1/2 tablespoon s
medium grind black pepper
2 1/2 teaspoon s
finely chopped lemon peel
1 1/2 cup s
heavy cream plus 2 tablespoons for brushing
  1. Into a large bowl, sift together the flour, sugar, baking powder and salt. Using two knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Gently stir in the pepper and lemon peel. Add the 1 1/2 cups cream all at once and mix until the dough just comes together. 
  2. Turn out onto a lightly floured surface and knead the dough into a ball. For a flakier consistency, do not knead the dough into a smooth ball. If smooth, the scone will be more cakelike. Wrap in plastic wrap and refrigerate for at least 30 minutes, up to overnight. 
  3. Cut the dough into three equal pieces. Working with one piece at a time, keeping the other two pieces covered, roll out to a circle, 6 inches in diameter and 1/2 inch thick.* Cut the circle into 6 wedges and arrange the wedges on one or two baking trays lined with parchment paper. Repeat with the remaining dough. 
  4. Preheat the oven to 350 degrees F. Lightly brush the scones with the remaining 2 tablespoons of cream and bake until golden, about 10-12 minutes.

*The scones can be cut out with a 2 1/2 inch cookie cutter if desired. Roll out the dough, cut, and place on a baking tray. Reroll the dough and continue cutting out circles. Proceed as in step 3.

Serve warm with butter, and jam if you like it.

Average: 3.3 (4 votes)

About this Recipe

I love the flavor of fresh black pepper in scones. But, if you prefer, 1 cup of dried blueberries, sour cherries or raisins can be used instead of the pepper to make a fruitier, sweeter scone.

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