With an abundant supply of delicious strawberry jam on hand I’ve been looking for some different ways of consuming it. I never really have been one to eat a lot of sweets, I would rather have seconds of anything savoury than eat dessert. So this recipe is a nice balance of sweet and savoury, the black pepper cuts through the sticky sweet jam and the Parmesan cheese provides an intense depth of flavour to the scone. These scones would make great vessels for home-made breakfast sandwiches with prosciutto or serrano ham and a nice soft egg with a runny yolk. Please adjust this to your taste if you don’t like black pepper perhaps you will want to pair it down or leave it out all together.
Black Pepper and Pamesan Scones
- 2 cups of flour, plus about a 1/4 cup for dusting the counter and your hands
- 1 tbsp baking powder
- 2 tsp sugar
- 2 tsp black pepper
- 1/2 cup of grated parmigiano reggiano
- 6 tbsp cold butter, cut into small pieces
- 3/4 cup butter milk ( No Butter milk on hand? In a liquid measure add 2 tsp lemon juice. Then fill to the 3/4 cup mark with milk. Let sit for five minutes.)
- 1 Egg, beaten
If you are making your own butter milk, it is a good idea to do it first so that it will be ready when you need it. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment, ready to receive the little clouds of dough. In a large bowl whisk together flour, baking powder, sugar and black pepper. Using a whisk will help to aerate the dry ingredients. Using a pastry blender, cut in the butter until it reaches a crumb consistency. Stir in Parmesan cheese. Now stir in the butter milk and egg, just until the dry ingredients are moistened, do not over mix! Turn the dough out onto a lightly floured surface and knead three to five times. Dust the surface of the dough and roll out 1/4 inch in thickness. Using your favourite cutter, cut out the scones and place them on the baking sheet. Dip the cutter in flour before each cut is made to prevent dough sticking. Now all your dough should be used up, and your scones are sitting nicely spaced on the baking sheet, they are ready for a quick spritz of cooking spray, or an egg wash. I think the cooking spray method is easiest, less mess and very quick; however scone purists will tell you to beat an egg yolk and brush the tops of each scone to help them brown. Bake them for 25 minutes, until browned.