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1
Into a large bowl, sift together the flour, sugar, baking pwdr and salt.
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2
Using two knives or possibly a pastry blender, cut in the butter till the mix resembles coarse meal.
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3
Gently stir in the pepper and lemon peel.
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4
Add in the 1 1/2 c. cream all at once and mix till the dough just comes together.
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5
Turn out onto a lightly floured surface and knead the dough into a ball.
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6
For a flakier consistency, don't knead the dough into a smooth ball.
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7
If smooth, the scone will be more cakelike.
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8
Wrap in plastic wrap and chill for at least 30 min, up to overnight.
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9
Cut the dough into three equal pcs.
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10
Working with one piece at a time, keeping the other two pcs covered, roll out to a circle, 6 inches in diameter and 1/2 inch thick.
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11
Cut the circle into 6 wedges and arrange the wedges on one or possibly two baking trays lined with parchment paper.
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12
Repeat with the remaining dough.
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13
The scones can be cut out with a 2 1/2 inch cookie cutter if you like.
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14
Roll out the dough, cut, and place on a baking tray.
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15
Reroll the dough and continue cutting out circles.
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16
Proceed as in step 5.
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17
Preheat the oven to 350 degrees.
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18
Lightly brush the scones with the remaining 2 Tbsp.
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19
of cream and bake till golden brown, about 10 to 12 min.
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20
Serve hot with butter, and jam if desired it.
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21
This recipe yields 18 scones.
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22
Comments: I love the flavor of fresh black pepper in scones.
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23
But, if you prefer, 1 c. of dry blueberries, sour cherries or possibly raisins can be used instead of the pepper to make a fruitier, sweeter scone.
