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Cheddar Cayenne Scones //

with ghost pepper salt


I love these scones for a so many reasons, but the most important thing to note here is the cayenne pepper acts as a catalyst rather than adding tons of heat; it just amplifies the cheddar cheese flavor, which is super cool.  The ghost pepper salt is sprinkled on the scones after they have been brushed with additional half n' half, so how hot they end up is entirely up to you.

Ingredients // 

2 cups (240g.) Pancake & Biscuit Blend

4 teaspoons baking powder

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

½ teaspoon black pepper

¾ cup cheddar cheese, shredded

 1 stick (113g). unsalted butter, diced

¾ cup half n’ half  + more for brushing

1 egg



Putting it Together // 

1.  Preheat oven 375.

2.  Line a cookie sheet with parchment paper.

3.  Cut the butter into the dry ingredients (including the shredded cheese) until the size of the butter pieces are about ¼ of a pea. 

4.  Add the egg and half and half; mix until very well combined.  

5.  Turn the dough out onto a counter dusted with glutinous rice flour and shape into a rectangle. 

6.  Using a bench knife, cut the dough into 8 rectangles.

Brush with heavy cream, then bake for 8 minutes, rotate, then 8 minutes more.

Making Ahead // 

You can make this dough the night before.  After step #5, wrap the dough in plastic and refrigerate overnight.  Then, when the dough is still cold, cut the scones into rectangles and proceed with baking.  

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