Recipes - Wolfgang Puck CCDCM030 Use And Care Manual

Recipes

12
Black Pepper Scones
Makes 18 scones
INGREDIENTS
4 cups plus 1 tablespoon all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
13 tablespoons (6 1/2 ounces) unsalted butter, cut into small pieces and chilled
1 1/2 tablespoons medium grind black pepper
2 1/2 teaspoons finely chopped lemon peel
1 1/2 cups heavy cream, plus 2 tablespoons for brushing
METHOD
1. Into a large bowl, sift together the flour, sugar, baking powder and
salt. Using two knives or a pastry blender, cut in the butter until the
mixture resembles coarse meal. Gently stir in the pepper and lemon
peel. Add the 1 1/2 cups cream all at once and mix until the dough
just comes together.
2. Turn out onto a lightly floured surface and knead the dough into a
ball. For a flakier consistency, do not knead the dough into a smooth
ball. If smooth, the scone will be more cake-like. Wrap in plastic wrap
and refrigerate for at least 30 minutes, up to overnight.
3. Cut the dough into three equal pieces. Working with one piece
at a time, keeping the other two pieces covered, roll out to a circle,
6 inches in diameter and ?-inch thick (see note below). Cut the circle
into 6 wedges and arrange the wedges on one or two baking trays
lined with parchment paper. Repeat with the remaining dough.
4. Preheat the oven to 350 degrees F. Lightly brush the scones with the
remaining 2 tablespoons of cream and bake until golden, about 10-12
minutes.
Note: The scones can be cut out with a 2 1/2-inch cookie cutter if
desired. Roll out the dough, cut, and place on a baking tray. Reroll
the dough and continue cutting out circles. Proceed as in step 4.
5. Serve warm with butter, and jam if you like.
Recipe courtesy Wolfgang Puck
13