Makes 15 large scones or 40 small ones
3 cups unbleached all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup grated cheddar cheese (4 ounces)
1 tablespoon coarsely ground black pepper, or to taste
¾ cup buttermilk
Sift together the flour, baking powder, baking soda, sugar and salt
into a large bowl. Cut in the butter and cheese-a food processor is a great tool for this. Pulse until it looks like cottage cheese. Stir in the pepper.
Cover and refrigerate for 30 minutes.
Preheat the oven to 400°F and set a rack on the upper-middle level.
Grease a heavy baking sheet or line it with parchment paper.
Gently stir enough buttermilk into the flour mixture to make
a soft, sticky dough. Gather the dough into a ball with your hands. On
a well-floured surface, roll or pat the dough into an 12-x-8-inch
rectangle approximately 3/4 inch thick. Try not to handle the dough
too much, and don’t worry if it looks rough.
Using a large spatula or a couple of spatulas, transfer the dough to
the baking sheet. Use a dough scraper or knife to cut the dough into
40 squares, each 1 1/2 inches. Separate the squares slightly on the
Bake the scones for 15 to 20 minutes, or until they are brown on the
bottom and very lightly brown on top. Don’t overbake; break one open
to test for doneness. Transfer to cooling racks to cool briefly and
then serve as soon as possible.
Adapted from King Arthur Flour.Tags: scones