I liked the looks of these savory scones as soon as Nicole at Pinch My Salt posted them.
The only changes I made to the recipe were to adapt my Buttermilk Biscuit techniques of grating the butter in the food processor (which I then handily used to grate the cheddar) and using a water spritzer since my dough was very dry. I also left out the hot sauce and smoked paprika, because although I was pretty sure I would like them, I was also pretty sure that Mike wouldn’t. I didn’t bother reserving some parmigiano for topping, and just mixed all of the cheese into the dough.
I also made these as eight full-size scones instead of 16 mini scones. This is because (as I said) my dough was very dry, and it took a few turns of spritzing it with water and folding it to get it to pull together into a cohesive dough. I was worried that I was working the dough too much, so I thought I would just stick with one dough wheel instead of separating the dough and reshaping it to make two.
These were delicious the night I baked them, but sadly scones and biscuits don’t stay good for long. This just means you should be excused for eating them all up right away. Just look at those cheesy, flaky layers!
Cheddar, Parmesan, and Cracked Pepper Scones
Adapted from Pinch My Salt
Yield: 8 full-size scones or 16 mini-scones.
1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground mustard
1/2 cup (one stick or 1/4 pound) cold unsalted butter, grated
1/2 cup shredded aged cheddar cheese
1/2 cup shredded Parmigiano Reggiano
1/2 cup cold buttermilk
1 large egg
1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard. Stir the grated butter into the flour mixture until the mixture resembles coarse crumbs. Add the shredded cheddar and parmesan.
3. In a medium bowl or large measuring cup, whisk together buttermilk and egg. Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together. Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky or spritzing with a water bottle if it is too dry) just to bring the dough together.
4. For mini-scones, cut the dough into two equal pieces; for regular sized scones, do not divide. Flatten the dough into a circle, about 1″ thick. Cut the circle into 8 triangles and move them to a parchment-lined baking sheet.
5. Bake scones in a preheated 425 degree oven for about 15 minutes for mini-scones and 25 minutes for full-sized scones, or until golden brown along the edges. Let cool on a wire rack for 5-10 minutes before eating. Enjoy warm or at room temperature.