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.

4.7 from 3 reviews
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, 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.


  1. Hello – Today I baked Cheddar- Pecan Scones. I used my current magazine for direction. I see a difference in magazine and above direction. Magazine does not use an egg. I made a change in pans I used a mini scone pan. My scones are good, wondering if egg would have made it better?

    • Hey Kathleen,

      That recipe is a different one from the recipe featured here. While the two are similar, this web version is an older one, from one of our very first issues back in 2015. The main difference between the two is the egg wash vs cream wash that you noted. There’s no egg actually in these scones, just used to brush the top for a colorful finish. The recipe you have in your current magazine opts for a cream wash on top. They will both give the scones colorful, golden tops but we don’t think it will make one version taste much more differently than the other.

  2. I do my fair share of baking and seldom leave comments, but these scones are simply delicious! I followed the recipe fairly closely, although I did substitute almond meal for 1/4 of the all purpose flour for a touch more protein and it seemed to work well. I also used coconut sugar for the 2 T. And I will say I put in a wee bit more sharp cheddar and pecans than the recipe called for. Probably 2.5 tsp of pepper, plus a dash for finishing along with the egg wash. Oh, and I didn’t have heavy cream so substituted with 1/3 cup olive oil + 2/3 cup almond milk. So I guess I didn’t follow the recipe suuuuper closely, haha. But the fun of baking is making little changes based on what you’ve got! This was easy to make and soooo good. I even used them for hamburger buns with dinner tonight.


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