White Chocolate Black Pepper Scones
White Chocolate Black Pepper Scones
Enjoy this quick and easy dessert snack recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 12 servings
  • 250 grams (1⅔ cups) All-purpose flour
  • 15 grams (1 tablespoon) Sugar
  • 10 grams (2½ teaspoons) Baking powder
  • 2.5 grams (½ teaspoon) Salt
  • 1.5 grams (½ teaspoon) finely ground Black pepper
  • 90 grams (6 tablespoon) unsalted Butter, cut into pieces and chilled
  • 120 grams 4 oz) White chocolate, chopped
  • 1 Egg
  • 90 millilitres (6 tablespoon) Cold milk, plus extra for brushing
  • 5 millilitres (1 teaspoon) Vanilla extract
  1. Preheat oven to 200 °C (400 °F) and line a baking tray with parchment paper
  2. Stir the flour, sugar, baking powder, salt and pepper to combine. Cut in the butter using a pastry cutter, 2 knives or your fingertips until the mixture is a rough crumbly texture but pieces of butter are still visible. Stir in the chopped white chocolate to coat with the flour
  3. In a separate bowl whisk the egg then whisk in the milk and vanilla. Add the milk mixture to the flour and stir until the dough just begins to come together, and then turn it out onto a work surface
  4. Using your hands, flatten and fold the dough 2 or 3 times, until the dough is an even texture. Form the dough into two discs about 2.5 cm (1-inch) high. Cut each disc into 6 wedges
  5. Place the scones an inch apart on the prepared baking tray and brush the tops with milk. Bake the scones for about 15 minutes until they have browned evenly
  6. The scones are best served the day they are baked, but can be re-heated the second day for 5 minutes in a 150 °C (300 °F) oven to re-fresh them

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