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CHEDDAR PEPPER SCONES

Makes about 12 Scones

Ingredients
• 3 cups all-purpose fl our
• ¼ cup brown sugar
• 4 tsp. baking powder
• 2 tsp. ground white pepper
• 1 tsp. salt
• 2 sticks (8 oz.) cold Cabot Unsalted Butter, cut into pieces
• ½ cup grated Cabot Sharp Cheddar, plus more for top
• 2 tbsp. chopped fresh chives
• 1 tbsp. chopped fresh thyme leaves
• ½ cup milk
• 1 large egg


Directions
1. Place rack in upper third of oven and preheat oven to 350°F.

2. In large bowl, combine fl our, brown sugar (rub through strainer if lumpy), baking powder, pepper and salt. With pastry cutter or fi ngers, work in butter until mixture forms crumbs the size of small peas.

3. Add ½ cup cheddar plus chives and thyme, tossing to combine.

4. In small bowl, whisk together milk and egg until blended; stir into dry ingredients until dough forms and mixture comes away from sides of bowl.

5. Turn out onto floured work surface. Press or roll into ¾-inch-thick circle. Cut into 12 wedges. Alternatively, cut out rounds, pressing scraps together to make more.

6. Transfer to baking sheet. (If desired, whisk together additional egg and 1 tbsp. milk; brush tops of scones with mixture.) Sprinkle with additional cheese.

7. Bake for 25 - 30 minutes or until golden on top and cooked through to center.

Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com