Black Pepper Scones with Maple Glaze
1¼ cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, cold
⅓ cup + 2 tablespoons heavy cream
1 large egg yolk
For the maple glaze:
⅓ cup powdered sugar
1 teaspoon heavy cream
1½ tablespoons real maple syrup
Preheat the oven to 400.
In a medium bowl, stir together the flour, sugar, salt, baking soda, baking powder, and black pepper. Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it’s evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
Next, add ⅓ cup + 1 tablespoon of heavy cream and the egg yolk in a small bowl and beat together. Pour this on the flour mixture and stir until a shaggy dough forms. Don’t over-mix, but incorporate things well.
Scoop roughly half of the dough out and use the warmth of your hands to make it stick together.
Mound it on a cookie sheet in a rough circle shape. Repeat with the remaining dough. Brush the scones with the remaining 1 tablespoon of heavy cream.
Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.
While the scones bake, whisk together the maple glaze ingredients. Pour on the scones when they come out of the oven. Serve immediately.