cacio e pepe scones

butter and pepper, what could be better

these are delicious with a little pat of butter, caramelised onion jam, and a chunk of good bitey cheddar

yields scones for two

ingredients

110g plain flour

1 tsp baking powder

0.25 tsp salt

black pepper, freshly cracked

25g butter, very cold

30g parmesan, freshly grated

60mL milk

method

preheat the oven to 200C

sift together the flour (110g), baking powder (1 tsp), salt (0.25 tsp), and pepper (8-10 good turns) in a medium bowl

cube the butter (25g) and add to the bowl

rub the butter into the flour mixture with your fingertips until fully incorporated and the mixture resembles fine breadcrumbs

mix through the parmesan (30g)

add the milk (60mL) one spoon at a time, mixing lightly between until the mixture just comes together into a shaggy mass

turn out onto a lined baking tray

press lightly into a rectangular block about 1 inch thick

cut into four scones and arrange on the tray

optional: brush the tops lightly with a little more milk and a dusting of parmesan

bake for 12-15 minutes until golden

serve warm