White Chocolate Black Pepper Scones

By Anna Olson
from Back to Baking 

These scones are made to be served with strawberry jam. They can even double as shortcake biscuits, to serve with fresh strawberries and whipped cream. 

Makes 10 scones 

1 2/3 cups (410 mL) all-purpose flour
1 Tbsp (15 mL) sugar
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) finely ground black pepper
6 Tbsp (90 mL) unsalted butter, cut in pieces and chilled
4 oz (125 g) white chocolate, chopped or 1 cup (250 mL) of white chocolate chips
1 egg
6 Tbsp (90 mL) cold milk, plus extra for brushing
1 tsp (5 mL) vanilla extract

Preheat the oven to 400°f (200°c) and line a baking tray with parchment paper.

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.

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, then turn it out onto a work surface.

Using your hands, flatten and fold the dough 2 or 3 times, until the dough is an even texture. Roll out the dough to just under 1 inch (2.5 cm) in thickness and cut scones with a 2 1/2-inch (6 cm) round cutter, rerolling the dough as needed to get 10 scones.

Place the scones 1 inch (2.5 cm) apart on the prepared baking tray and brush the tops with milk. Bake the scones for about 15 minutes, until they have browned evenly.

The scones are best served the day they are baked but can be reheated the second day for 5 minutes in a 300°f (150°c) oven to refresh them.

© 2012 CookThatBook

Recipe excerpted from Back to Baking © by Anna Olson, used with permission from Whitecap Books Ltd.

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Be sure to check out my interview with Anna Olson!