This is a story about heavy cream. It’s also about savory cheddar scones with black pepper. This paragraph is here just so the “SEO keyword” is in the first paragraph of the post. When I see qualitative/quantitative indicators about stuff I do–which I do in the right-hand column as I write this post, and it’s telling me that SEO for this post is now “good”–I tend to get obsessive.
With that out of the way: I don’t know why, but it seems as though all the organic dairy companies stopped selling the smaller, 8-oz-sized heavy cream and replaced them with pint-sized cartons. At least in my neighborhood, it’s rare to see those convenient little containers of heavy cream these days, which is annoying for a two-people household that usually doesn’t need a full pint of heavy cream. Which is to say that I have a barely used pint carton of heavy cream in my fridge that I need to use up. (I used the “barely used” part of the cream in a kick-ass Jamaican curry cream fettuccini the other day.)
Which is why I resorted to a trusty old friend for situations like this: Cream biscuits, or scones made with heavy cream, in lieu of butter. Cream biscuits are awesome: They are super-easy to make (you don’t even need to small-dice the butter, as you would in butter-based scones), bake pretty fast, and always turn out delicious. Because we were planning on a quick hike in Harriman State Park later in the day, I added some cheddar cheese cubes for additional protein boost, and a generous grinds of black pepper, for interest.
Breakfast this morning:
- Savory cheddar scones
- Blueberry yogurt
- Yellow peach & apple
Savory Cheddar Scones with Black Pepper: Recipe (makes 4 scones)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 pinch salt (I use a Korean sea salt that’s similar to Kosher salt)
- Lots of ground black pepper
- Roughly 3/4 cup heavy cream
- 1/3-1/2 cup small-diced cheddar cheese
- Preheat the oven at 400 degrees. You can use a toaster oven with no ill effect, as I do most of the time.
- Line a baking sheet with aluminium foil.
- Set a mesh colander over a large bowl. Run flour and baking powder through the colander into the bowl. You don’t have to do this, but it helps get rid of any lumps and uniformly mix the flour and BP.
- Add the sugar, salt and black pepper to the dry ingredients.
- Pour in 3/4 cup of heavy cream and cheddar cheese, and mix roughly.
- If the dough is too dry–there shouldn’t be dry flour patches, but the dough shouldn’t be sticky, either–add some more heavy cream, one splash at a time, until you can easily pick up the dough and form it into a rough, bumpy ball. I usually use my hand for this step, as it’s far more difficult to get the dough together using a spatula (or worse, a whisk!), which means I’m likely to end up with a runnier dough.
- Divide the dough into 4 equal-sized portions, and shape each one into… um, scones. Duh.
- Place the scones on the baking sheet, and bake for 20 minutes or so, or until golden.