Until a few years ago, scones were this mysterious biscuit/bread/cake thing that was reserved for fancy cafes and high teas at the Fairmont. I finally had my first scone when I was on vacation in San Francisco and I realized that scones may be amazing at high tea but they’re just as great for a quick breakfast.
Despite coming to the conclusion that I don’t have to be in my finest outfit to enjoy a scone, I still had no idea where to begin with making them. Frankly, for the last two years I had zero interest. I thought they would be way too difficult and would require some sort of fancy UK baking technique that I was way too amateur to even attempt.
Much to my surprise, scones are easy to make. They’re borderline fool proof and remarkably impressive to people who have feared them for years (like me). This Asiago and Black Pepper scone recipe can make made in 15 minutes or less, with one bowl and minimal prep work. They take less than 20 minutes to bake and another 5 to cool and last at least three days if sealed up. They have a sharp taste that is perfect for an afternoon kick or a morning wake up. They’re going to be my go to for potluck brunches and have me very, very tempted to host a high tea party.
I hope you’ll find these scones as simple and enjoyable to make (and eat) as I did.
- 2 1/2 cups of all purpose flour
- 2 tablespoons baking powder
- 1 1/2 tsp white sugar
- 1 tsp salt
- 2 tsp group pepper
- 1/2 tsp nutmeg (optional)
- 1/4 cup + 1 tbsp vegetable oil
- 1 cup milk (I used 1%)
- 1 cup shredded Asiago cheese
- 1 egg beaten with 2 tsp water
- sugar (optional)
- One – Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Two – In a large bowl or bowl of a stand mixer mix combine flour, baking powder, sugar, salt, pepper and nutmeg. Mix until all ingredients are combined and evenly dispersed – this is especially important with the black pepper.
- Three – Separately add in oil, milk and cheese.
- Four – Mix until all ingredients are JUST blended. Be careful not to overbeat or you’ll end up with some tough scones.
- Five – Roll into a ball or shape into a triangle and place on prepared cookie sheet. Make sure to leave at least 1.5 inches between them.
- Six – Lightly brush the scones with the egg mixture and lightly sprinkle with sugar.
- Seven – Bake for 13-18 minutes until lightly brown on bottom and top.