Black Pepper Scones

Black Pepper Scones

Makes 18 Servings

4 cups all-purpose flour
1 tablespoon all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
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


1 In 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 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. For a
flakier consistency, do not knead the dough into a smooth ball.
Smooth dough makes the scone more cake-like. 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 while keeping the other two pieces covered, roll out into a
circle, 6 inches in diameter and 1/2 inch thick. 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 The scones can also be shaped 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 5.

5 Preheat the oven to 350°F CONVECTION BAKE. Lightly brush the
scones with the remaining 2 tablespoons of cream and bake until
golden, about 10 to 12 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef