Best Cheddar And Pepper Scones Recipes

Cheddar and Pepper Scones image

Provided by Fran McCullough

Yield Makes 15 large scones or 40 small ones

Number Of Ingredients 10

3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup grated cheddar cheese (4 ounces)
1 tablespoon coarsely ground black pepper, or to taste
3/4-1 cup buttermilk or plain yogurt
Milk for glazing

Steps:

Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
Cover and refrigerate for 30 minutes.
Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.

Cheddar and Fresh Black Pepper Scones image

Provided by alijen

Categories Scones

Time 30m

Yield 40 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter
4 ounces grated cheddar cheese
1 tablespoon fresh fresh coarse ground black pepper (more depending on your taste)
3/4 cup buttermilk or 3/4 cup plain yogurt
1/4 cup milk, for glaze (optional)

Steps:

Preheat oven to 400.
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
Cut in the butter and cheese.
Stir in the black pepper.
Refrigerate the dough for half an hour.
Gently stir in the buttermilk or yogurt.
Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
Grease a baking sheet.
Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
Separate the squares slightly on the baking sheet.
Brush each square with a little milk, if using.
Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.