Black Pepper, Cheddar, and Pecan Scones

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Black Pepper, Cheddar, and Pecan Scones on wire rack on blue surface

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. And, for that perfect toasted, nutty crunch, Schermer Pecans are the star of these savory scones.

Black Pepper, Cheddar, and Pecan Scones

4.5 from 4 reviews
Black Pepper, Cheddar, and Pecan Scones
 
Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2½ teaspoons (12.5 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • ¾ to 1 teaspoon (1.5 to 2 grams) ground black pepper, depending on preference
  • 5 tablespoons (70 grams) cold unsalted butter, cubed
  • 1½ cups (170 grams) shredded extra-sharp Cheddar cheese
  • ½ cup (57 grams) chopped toasted Schermer Pecans
  • 1 cup (240 grams) plus 1 teaspoon (5 grams) cold heavy whipping cream, divided
  • 1 large egg (50 grams)
  • Ground black pepper and flaked sea salt (optional)
Instructions
  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. In the work bowl of a food processor, place flour, sugar, baking powder, kosher salt, and pepper; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs.
  3. Transfer flour mixture to a large bowl, and fold in cheese and pecans. Add 1 cup (240 grams) cold cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Press dough into an 8-inch circle (about 1 inch thick). Using a sharp knife or a bench scraper, cut into 8 wedges. Place wedges 1½ to 2 inches apart on prepared pan.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Brush tops of scones with egg wash, and season with pepper and sea salt (if using).
  5. Bake until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 12 to 15 minutes. Serve warm or at room temperature.
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5 COMMENTS

  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.

  3. Made these a few days ago and they are good, just a little salty as it’s written. Next time I make them I’ll use 1/2 the salt and maybe add some diced jalapeno.

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