I love scones.
With their roots in the UK, there seems to be some debate as to their exact origin. But once thought of as a breakfast food, they’ve proven themselves a deserved companion to any meal or an excellent stand-alone nibble. I have found them to be an easy vehicle for my favorite ingredients and the perfect accompaniment to a crisp green salad or a bowl of soup. Parmigiano + pepper are a natural together. Ask any Italian. I made this combination of flavors specifically to add a bite on the side of my Fennel, Pomegranate + Prosciutto Salad. Despite the prosciutto involved, it’s a fresh and light mix of flavors and balanced the scones just perfectly.
It’s difficult to mess up a scone. Just keep your butter extra chilly, be sure not to over-mix the dough, and handle it the least amount possible. I find that especially when they contain cheese, scones are best right out of the oven – so I usually bake a few at a time keeping the extra dough at the ready in my fridge. I choose the shape as the mood strikes. Be they triangular, square, or scalloped rounds, don’t forget to adjust your cook-time based on size and voila, you are a rock star….er scone star.Print This Recipe
2 cups flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2 tsp (separated) coarsely ground pepper (I use a 5 pepper blend)
2-3 oz Parmigiano, coarsely grated
1/2 cup (1 stick) cold butter
3/4 cup buttermilk
1 egg, beaten
Makes 8 scones. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and 1 1/2 tsp pepper. Add the Parmigiano and combine. Dice the butter and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix. Transfer the dough to a lightly floured surface and knead gently. Form into a 1 inch thick round, wrap in plastic and refrigerate for 1 hour. Use a 3 inch round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little of the beaten egg. Sprinkle with 1/2 tsp remaining pepper. Bake for about 20 minutes or until golden brown.