Salt and Pepper Scones

from May/June 2011 TeaTime Magazine

Salt and pepper scones is a classic scone recipe that you'll make time and time again.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons smoked sea salt*
2 teaspoons ground black pepper
¼ cup cold butter, cut into pieces
1 cup half-and-half
1 recipe Goat Cheese Spread (see Download)

• Preheat oven to 350˚.
• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine flour, sugar, baking powder, salt, and
pepper, whisking to remove any lumps. Using a pastry blender,
cut butter into dry ingredients until mixture is crumbly. Add
half-and-half to flour mixture, stirring until a dough forms
• On a lightly floured surface, lightly roll dough into a 7- to 8-inch
circle. Cut into 8 wedges. Place wedges on prepared baking sheet.
• Bake until lightly golden, approximately 15 minutes.
• Serve with Goat Cheese Spread, if desired.

*For testing purposes, we used Vanns Spices Smoked (Tea) Sea Salt
(vannsspices.com).