Breads & Bakingbitsofcarey
Cacio e Pepe Scones
These Cacio e Pepe Scones are next level. These soft & buttery flaky scones are loaded with Pecorino cheese and freshly ground black pepper.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat oven to 200°C.
2
Sieve the flour and baking powder into a large bowl. Add the salt and pepper and mix until well combined,
baking powder20 ml
3
Rub the butter into the flour mixture until most of it appears to look like coarse breadcrumbs with a few larger chunks of butter remaining (this is important for the flaky texture).
4
Add the grated cheese and mix until evenly combined. Keep some cheese aside for sprinkling.
5
Add the cream and egg and mix with a cold butter knife until the dough begins to come together. Add a bit more cream if need be.
large egg (beaten)1
6
Briefly knead the dough to work in the last bits of dry flour mixture. Flatten the dough out into a lightly floured surface until about 3 cm thick. Fold in half and rotate 90°. Flatten again, fold and rotate. Repeat twice more.
7
Flatten dough once more to 3cm thickness and form a rectangular shape. Cut in half down the length. Then cut into thirds horizontally to form 6 squares. Cut each square in half on the diagonal to form even sized triangles. Place onto a lined baking tray and freeze for ⏱️ 10 minutes.
8
Brush scones generously with cream and sprinkle with cheese and pepper.
9
Bake for +-⏱️ 15 - 17 minutes MAX or until risen beautifully and golden brown.
Nutrition Facts
calories
460 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
517 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
50 g
saturated Fat Content
14 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...