The natural affinity between black pepper and strawberries is showcased in these hybrid sweet and savory scones. Try them warm from the oven with butter or whipped heavy cream and strawberry preserves.
Makes 8 scones.
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons coarsely ground black pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter (preferably organic), cut into small pieces
- 2/3 cup reduced fat sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries (fresh or frozen)
- 1 large egg, beaten
- Turbinado sugar for sprinkling
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, pepper, baking soda and salt.
With clean, dry hands, work the butter into the dry ingredients, rubbing between your fingers until the butter is incorporated and the mixture resembles coarse meal.
Add the sour cream and vanilla extract, stirring until the mixture pulls together and forms a dough. Mix in the chopped berries, using clean hands if necessary. (The dough may appear pink at this stage but will change color when it bakes.)
Turn the dough out onto a well floured work surface and knead gently a few times. Pat the dough into an 8-inch round. Using a large floured knife, cut the dough into 8 wedges.
Place the scones on the baking sheet. Brush the tops with the beaten egg, and sprinkle wtih turbinado sugar. Bake for 20 minutes, or until golden brown. Cool slightly and serve.
Leftover scones may be wrapped in foil stored at room temperature for 1 to 2 days, or frozen for up to 2 months. Reheat before serving.