White Cheddar Pepper Scones

Yield: 24

White Cheddar Pepper Scones

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 C flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. dry mustard
  • 1 1/2 tsp. freshly ground black pepper
  • 4 oz. sharp cheddar, grated
  • 3 Tbsp. unsalted butter, room-temperature
  • 1/4 C minced scallions
  • 1 1/4 C heavy cream, plus extra for brushing the tops of the scones


Preheat oven to 375°F.

In a large mixing bowl, combine the flour, baking, powder, salt, dry mustard & pepper. Add the cheese and butter, cutting the mixture until it resembles coarse crumbs. Add the scallions and cream, mixing just until the dough forms a bowl.

On a lightly-floured surface, roll the dough out to 1/2-inch thickness. Using a lightly-floured 2-inch biscuit cutter, cut as many scones as possible. Press together or re-roll the scraps to cut additional scones. Place the scones on an ungreased baking sheet.

Brush the tops with cream, and bake 15-17 minutes, or until light golden brown. Transfer to a cooling rack, or serve warm.

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