Gruyère And Black Pepper Scones Recipes

GRUYèRE AND BLACK PEPPER SCONES

Gruyère and Black Pepper Scones image

A generous amount of Gruyère and toasty walnuts give these scones a savory richness, which is surprising and delicious. The little cubes of cheese melt into the dough as it bakes, but some sneak out the sides, creating irresistible bits of fricolike crispy cheese. To make the most of your time, you can toast the walnuts on a sheet pan in the oven for 5 to 10 minutes while it's heating, just until they're golden and fragrant. Chives freshen up the mix, but chopped fresh thyme or rosemary would work well, too. Eat the scones warm for maximum enjoyment.

Provided by Yossy Arefi

Categories breakfast, snack, quick breads

Time 45m

Yield 8 scones

Number Of Ingredients 11

Ingredients

2 cups/256 grams all-purpose flour, plus more as needed
1 tablespoon granulated sugar
1 tablespoon baking powder
2 teaspoons freshly ground black pepper, plus more for finishing
1/2 teaspoon kosher salt (Diamond Crystal)
8 tablespoons/113 grams unsalted butter, cold and cut into 1/2-inch cubes
3 1/2 ounces/100 grams Gruyère cheese, chopped into 1/4-inch pieces
3/4 cup/65 grams toasted walnuts, chopped
2 teaspoons chopped fresh chives
1 cup/105 grams cold buttermilk, plus more as needed
Flaky salt

Steps:

Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.

CHEDDAR AND FRESH BLACK PEPPER SCONES

Cheddar and Fresh Black Pepper Scones image

A savory version of scones. Best served warm as an accompianment to almost any meal. They taste almost like baking powder buscuits, but better!

Provided by alijen

Categories Scones

Time 30m

Yield 40 serving(s)

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter
4 ounces grated cheddar cheese
1 tablespoon fresh fresh coarse ground black pepper (more depending on your taste)
3/4 cup buttermilk or 3/4 cup plain yogurt
1/4 cup milk, for glaze (optional)

Steps:

Preheat oven to 400.
In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
Cut in the butter and cheese.
Stir in the black pepper.
Refrigerate the dough for half an hour.
Gently stir in the buttermilk or yogurt.
Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
Grease a baking sheet.
Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
Separate the squares slightly on the baking sheet.
Brush each square with a little milk, if using.
Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.

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