A teapot, teacup, and plate of scones—made using our White Cheddar Black Pepper Scones Recipe—sit on a table by a window, with a lit candle and text overlay reading “Recipe with Gluten-Free Note.” Elegant, cozy tea setting.
January 4, 2024

White Cheddar and Black Pepper Scones Recipe – with Gluten-Free Notes

The St. James Tearoom

This White Cheddar and Black Pepper Scones Recipe is sure to gain praise from your family and friends.

Take the time to grind the pepper when you make these scones, and it will really shine through. We also recommend a nice sharp white cheddar to balance the spicy pepper and give a nice crunch on top. Serve these with clotted cream or, if you are feeling adventurous, try these scones with peach preserves for a sweet and savory contrast.

Pair this White Cheddar and Black Pepper Scones Recipe with our Ceylon Orange Pekoe breakfast black tea (more recommendations below the recipe).

A plate of flaky, golden biscuits—reminiscent of a classic White Cheddar Black Pepper Scones recipe—is stacked in a pyramid atop a lace doily, with a lit candle and a window in the softly blurred background.

White Cheddar and Black Pepper Scones Recipe

Servings: 15 scones
Prep Time: 25 minutes
Cook Time: 14 minutes
Print Recipe
Ingredients Instructions Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 tsp. black pepper
  • 1 tsp. salt
  • 1 cup grated sharp white cheddar
  • 5 Tbsp. cold butter cubed
  • ½ cup sour cream
  • ⅓ cup heavy whipping cream
For Garnish:
  • 2 Tbsp. heavy whipping cream
  • ⅓ cup grated sharp white cheddar

Instructions
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, black pepper, salt, and 1 cup of grated white cheddar.
  3. Using a pastry blender, cut in the chilled butter until it resembles coarse crumbs along with some slightly larger pea-sized pieces. Work as quickly as you can so the butter does not melt.
  4. In a separate bowl, whisk together the sour cream and heavy cream.
  5. Stir cream mixture into the dry ingredients, just enough until dough comes together.
  6. Turn out dough onto a lightly floured surface and bring it together into a slightly flattened rectangle. Gently fold the dough in half over itself and pat it out again, then fold it over on itself again, making sure to bring in all the pieces. This will help create flakey layers.
  7. Roll out dough to about an 8 inch by 5 inch rectangle and 1/2 – 3/4 inch thickness. Use a bench scraper or sharp knife to cut the dough into 15 equal squares.
  8. Place scones on the baking sheet lined with parchment paper and brush the tops with cream. Sprinkle the tops with remaining cheese.
  9. Bake for 12 – 14 minutes, until golden brown on the top and bottom.
  10. Let cool before serving.

Notes

To Make Gluten-Free:

  1. Substitute 2 cups flour using the following ingredients:
    • 1 cup Gluten-Free all-purpose flour
    • 1/2 cup cornstarch
    • 1/8 tsp. cream of tartar
  2. Reduce salt from 1 tsp. to 3/4 tsp.
  3. Increase heavy whipping cream from 1/3 cup to 3/4 cup
  4. Roll and bake the same as the regular scones

 

Recipe Tips:

  • Serve fresh alongside clotted cream and peach preserves, if desired.
Print Recipe