Honey Cheddar Scones with Black Pepper.



For the love of the scone!

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These cheddar scones with honey and black pepper are little triangles of heaven.

And you know. When I think about writing something such as “who doesn’t love a scone?!,” I have to hesitate. Because in my life, there are multiple people who do not love a scone. Eddie. My mom. Probably my dad. Definitely one of my brothers. The list goes on.

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And I literally write this in EVERY post about scones, but even my own scone memory is horrible because the first time I tasted them was elementary school, on Saint Patricks Day when a parent brought in a classic version. And they had raisins.

Which I sort of believe shouldn’t even exist. Like why do we have to go and ruin grapes that way?

Said scones were further rock difficult and dry. I was true much NOT into them.

Really. Could I be any more of a broken record?

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So even though I adore this amazing old-school recipe that is a master base for an excellent scone, I’m consistently looking for a delicious combo that will angle the scone-haters in my life into lovers. Because if it happened for me, it can happen for them too.

I mean, look at these flakey, buttery layers in the dough!

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LIKE THOSE OMG.

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This is a excellent classic. A mix of sweet and savory. Rarely am I a fan of black pepper, but when it’s combined with cheddar in a scone or a biscuit, I freak. It’s SO good. It’s so savory and provides a sharp bite towards the end. Just delish.

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And this flavor of scone is the best because it looks like NOTHING. Right? It looks sort of bland and just, like, not a fantastic deal at all. And then you take a bite and you’re like whaaaaat.

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This rounds out all of the Saint Patrick’s Day recipes for 2017, so I hope you have something delicious on deck for tomorrow! I mean, even if you don’t want to celebrate… Baileys. Just think of all the Baileys.


Right?!

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Honey Cheddar Scones

Yield: makes 12 to 16 scones

Total Time: 1 hour

Ingredients:

  • 3 1/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3/4 cups cold butter, cut into pieces
  • 8 ounces sharp cheddar cheese, freshly grayed
  • 1 cup buttermilk
  • 1/4 cup honey
  • melted butter for brushing

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In large bowl combine the flour, salt, pepper, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the grated cheddar cheese. Stir in the buttermilk and honey. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide the dough in half or in thirds and pat each into 5-inch round circles. Brush each scone with melted butter and leading an additional crack of black pepper. Place each round on the baking sheet. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with honey if desired. Serve immediately.

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Dying for a bite of that.

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