Black Pepper Cheddar Scones

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One of the best, most amazing scones I have ever had was at the Denman Island Bakery and Pizzaria. I don’t remember if they were drop scones or cut out ones or what they looked like. I just remember the most amazing taste of sharp cheddar and black pepper. They crumbled in such a delicate way and seemed to melt in my mouth. If you do get the chance to visit British Columbia, I recommend visiting the Gulf Islands, especially Denman Island, where my husband is from. One of the best, most amazing scones I have ever had was at the Denman Island Bakery and Pizzaria. I don’t remember if they were drop scones or cut out ones or what they looked like. I just remember the most amazing taste of sharp cheddar and black pepper. They crumbled in such a delicate way and seemed to melt in my mouth. If you do get the chance to visit British Columbia, I recommend visiting the Gulf Islands, especially Denman Island, where my husband is from.

Since that fateful day, every time I visit Denman Island, I try to order the cheddar scone. But, as my bad luck would have it, they were always out. So in my entire lifetime, I have only had the best scone in my life once.

Eventually, I just had to attempt them. I was given a new resolve to attempt the black peppery goodness of these. My memory isn’t want it used to be, but by golly, these were delicious!

Even though they are officially ‘Cheddar Scones’, they really should be “Black Pepper Cheddar Scones’. The fresh black pepper sung from the oven and danced all over my palate. Contrary to those who may fear cayenne, I didn’t add enough to call these scones ‘spicy’, but there is a subtle kick that really awakens the taste buds without reaching for the water.

Black Pepper Cheddar Scones Adapted from Ina Garten

2 cups of flour 1 teaspoon of baking powder 1 teaspoon of salt 1 teaspoon of garlic powder ½ teaspoon of cayenne pepper 1 teaspoon of fresh ground black pepper ¾ cups of frozen butter 1 cup of grated sharp cheddar ½ cup of buttermilk 1 egg Turn on the oven to 425 degrees.

Mix all the dry ingredients together (flour, baking powder, salt, garlic powder, cayenne, black pepper) and take a handful of the flour mixture and toss it with the grated cheddar so the cheddar doesn’t stick together.

Carefully using a sharp knife, cut the frozen butter into cubes. If it is frozen, it will break into shards. This is good, half the work is done by science. (I have seen people grate frozen butter, which is brilliant, but my warm hands consistently melt the butter whilst grating)

Toss the flour in a food processor, then add the butter in on top. Blitz it a couple of times and the pieces of butter should look about pea sized. This can also be done with a pastry cutter. If using grated butter, just lightly toss it with the flour. Dump it all in a big mixing bowl when done.

Directions at restingdough.wordpress.com

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