This recipe calls for a little more skill but fear not it is still simple enough. These scones call for some of our Black Pepper Gouda to make them special than a normal scone and I dare you to try them with a slice of Black Pepper Gouda and a spoon of chutney......... a delicious snack or hey why not try them with an egg and a slice of avocado for breakfast.......................
1.5 cups of flour
½ tbsp of Baking powder
¼ tsp of salt
½ tsp of baking soda
1 tsp of Cracked black pepper
6 tbsp of cold unsalted butter cubed
½ cup of cold cream, with a little to brush the scones
¾ cup of our grated Black Pepper Gouda with extra to top the scones 🙂
Preheat your oven to 200 C
In a large bowl, whisk together flour, baking powder, salt, baking soda, and black pepper. Toss in cubed butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold. This is the secret to a great scone, don't tell anyone!
Line your tray with baking paper ready to pop in the oven
Now to get the hands dirty, crumble the butter through the flour making sure you work it into a crumbly coarse sandy kind of texture.
Toss through the grated cheese and then gently fold in the cold cream until your dough starts to form, try not to over work it! You want a nice loose shaggy mixture.
Dump shaggy dough mixture onto a lightly floured work surface. Knead together until dough is a cohesive mass. Pat dough to a rectangle about ½ cm thick. Slice into 6 equal parts.
Arrange scones on the prepared baking sheet. Lightly brush tops with some left over cream. Top with shredded cheese and a touch of black pepper to taste. Bake for 15-18 minutes until bottom of scone is a nice golden brown. Transfer to wire rack and let cool slightly. Serve warm or at room temperature, with a thick spread of butter.......yum!