Black Pepper, Cheddar, and Pecan Scones
Makes 8 scones
  • 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)
  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.
Recipe by Bake from Scratch at