Cheddar-Pepper Scones

By á-42947

(Per serving: 297 calories, 18g fat, 67mg cholesterol, 731mg sodium, 29g carbs, 5g protein, 160mg calcium)

Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup brown sugar
• 4 teaspoons baking powder
• 2 teaspoons ground white pepper
• 1 teaspoon salt
• 8 ounces (2 sticks) cold Cabot Unsalted Butter, cut into pieces
• 2 ounces Cabot Sharp Cheddar, grated, plus more for top (about 1/2 cup)
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup milk
• 1 large egg

Details

Adapted from cabotcheese.com

Preparation

Step 1

1. Place rack in upper third of oven and preheat oven to 350°F.

2. In large bowl, combine flour, brown sugar (rub through strainer if lumpy), baking powder, pepper and salt. With pastry cutter or fingers, work in butter until mixture forms crumbs the size of small peas.

3. Add 1/2 cup cheddar plus chives and thyme, tossing to combine.

4. In small bowl, whisk together milk and egg until blended; stir into dry ingredients until dough forms and mixture comes away from sides of bowl.

5. Turn out onto floured work surface. Press or roll into 3/4-inch-thick circle. Cut into 12 wedges. Alternatively, cut out rounds, pressing scraps together to make more.

6. Transfer to baking sheet. (If desired, whisk together additional egg and 1 tablespoon milk; brush tops of scones with mixture.) Sprinkle with additional cheese.

7. Bake for 25 to 30 minutes or until golden on top and cooked through to center.