BLACK PEPPER SCONES Recipe
INGREDIENTS:
- 4 4 4cups CUP_USVolumeall purpose flour
- 1 1 1tablespoon TABLESPOON_USVolumeall purpose flour
- 1/2 0.5 0.5cup CUP_USVolumesugar
- 2 1/2 2.5 2.5teaspoons TEASPOON_USVolumebaking powder
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumesalt
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumesalt
- 13 13 13tablespoons TABLESPOON_USVolume(6 1/2 ounces) unsalted butter, cut into small pieces and chilled
- 1 1/2 1.5 1.5tablespoons TABLESPOON_USVolumemedium grind black pepper
- 2 1/2 2.5 2.5teaspoons TEASPOON_USVolumefinely chopped lemon peel
- 1 1/2 1.5 1.5cups CUP_USVolumeheavy cream plus 2 tablespoons for brushing
Instructions for Black Pepper Scones Recipe
- 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.
- 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.
- 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.
- 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 5.
Serve warm with butter, and jam if you like it.
