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Black Pepper Scones
I love the flavor of fresh black pepper in scones. But, if you prefer,
1 cup of dried blueberries, sour cherries or raisins can be used
instead of the pepper to make a fruitier, sweeter scone.
Makes 18 scones
INGREDIENTS
4 cups plus 1 tablespoon all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
13 tablespoons (6 1/2 ounces) unsalted butter,
cut into small pieces and chilled
1 1/2 tablespoons medium grind black pepper
2 1/2 teaspoons finely chopped lemon peel
1 1/2 cups heavy cream, plus 2 tablespoons for brushing
METHOD
1
Into a large bowl, sift together the flour, sugar, baking powder and
salt. Using two knives or a pastry blender, cut in the butter until the
mixture resembles coarse meal. Gently stir in the pepper and lemon
peel. Add the 1 1/2 cups cream all at once and mix until the dough
just comes together.
2
Turn out onto a lightly floured surface and knead the dough into a
ball. For a flakier consistency, do not knead the dough into a smooth
ball. If smooth, the scone will be more cakelike. Wrap in plastic wrap
and refrigerate for at least 30 minutes, up to overnight.
3
Cut the dough into three equal pieces. Working with one piece at a
time, keeping the other two pieces covered, roll out to a circle, 6
inches in diameter and ?-inch thick (see note below). Cut the circle
into 6 wedges and arrange the wedges on one or two baking trays
lined with parchment paper. Repeat with the remaining dough.
4
Preheat the oven to 350 degrees F. Lightly brush the scones with the
remaining 2 tablespoons of cream and bake until golden, about 10-12
minutes.
Note:
The scones can be cut out with a 2 1/2-inch cookie cutter if
desired. Roll out the dough, cut, and place on a baking tray. Reroll
the dough and continue cutting out circles. Proceed as in step 4.
5
Serve warm with butter, and jam if you like.
Recipe courtesy Wolfgang Puck
Recipes
HSNCoffeeMaker_manual 4/19/07 10:49 PM Page 13
