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
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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.
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.
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).
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 https://bakefromscratch.com/black-pepper-cheddar-pecan-scones/