Black Pepper, Cheddar, and Pecan Scones

Black Pepper Cheddar and Pecan Scones

Sharp cheddar cheese pairs perfectly with the nuttiness of pecans in these Black Pepper, Cheddar, and Pecan Scones. So delicious, they don’t even need a glaze.

Black Pepper, Cheddar, and Pecan Scones
Makes 8
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 2 to 3 teaspoons (4 to 6 grams) ground black pepper, according to preference
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 1½ cups shredded Cheddar cheese
  • ½ 
cup (57 grams) toasted chopped pecans
  • 1 
cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg
  • Ground black pepper and Maldon sea salt, for finishing (optional)
  1. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, sugar, baking powder, salt,
  2. and desired amount of pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl, and fold in Cheddar, pecans, and 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and sprinkle with extra pepper and salt, if desired. Bake until golden brown, 12 to 15 minutes.


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