Honey & Cheddar Scones with Black Pepper

A Jerry James Stone Recipe


Baked Good, Vegetarian


  • 3 ¼ cups flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper, more for finishing
  • ¾ cup + 2 tablespoons unsalted butter
  • 8 ounces sharp cheddar cheese, grated
  • 1 cup buttermilk
  • ¼ cup honey
Jump to instructions


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the flour, baking powder and soda, salt, and freshly cracked black pepper. Cut in the ¾ cup butter. The butter should be unsalted, very cold, and cut into cubes to easily work it in. Cut in butter until it forms coarse crumbs.
  • Mix in the grated cheddar cheese. Stir in the buttermilk and honey. Mix until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead gently. Divide the dough in half and shape each half into a 5-inch round.
  • Melt the remaining butter and let it cool slightly. Brush the rounds with the melted butter and top them off with even more freshly cracked pepper.
  • Cut each round into 6 slices and place them on the baking sheet. Bake the scones for 12-15 minutes until the tops are golden.
  • Serve immediately and enjoy!
    Honey Cheddar Scones with Black Pepper 1