Packed with sharp Cheddar cheese with a kick of black pepper, these Cheddar Pecan Scones are just as at home on the breakfast table as they are in your dinner time breadbasket. Their tender crumb and crisp, craggy exterior are guaranteed to keep you coming back for more, but the real star of this show is Sunnyland Farms’ Raw Georgia Pecan Halves. Sunnyland’s pecans are harvested, shelled, and packaged on their scenic family-owned farms in Albany, Georgia, right in the heart of pecan country. Their rich pecans stud the inside of the Cheddar Pecan Scones, lending addicting crunch and nuttiness to every bite—like no other pecan can.
Cheddar Pecan Scones
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground red pepper
- ¼ teaspoon ground black pepper
- ⅓ cup (76 grams) cold unsalted butter, cubed
- ¾ cup (71 grams) shredded extra-sharp Cheddar cheese
- ½ cup (57 grams) finely chopped Sunnyland Farms Raw Georgia Pecan Halves
- ¾ cup (180 grams) plus 1 tablespoon
- (15 grams) cold heavy whipping cream, divided
- Preheat oven to 375°F (190°C). Spray an 8-well cast-iron wedge pan with baking spray with flour. (See Note.)
- In a large bowl, whisk together flour, sugar, baking powder, salt, red pepper, and black pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cheese and pecans. Add ¾ cup (180 grams) cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and pat into 7-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place a wedge in each well of prepared pan. Brush tops with remaining 1 tablespoon (15 grams) cream.
- Bake until golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm or at room temperature.
You can also bake these scones in a regular 10-inch cast-iron skillet or on a baking sheet lined with parchment paper. After you cut the circle of dough into 8 wedges in step 3, place scones about 1½ inches apart on prepared baking sheet, and proceed with recipe. If using a regular skillet, transfer dough to skillet, and proceed with recipe.
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This stir-together loaf can be made in a pinch with ingredients you probably have on hand, but don’t let that fool you–this isn’t your average quick bread. Beer’s natural leavening abilities give this a little extra lift, and gluten-inhibiting alcohol lends it an especially tender crumb. Amber ale deepens the bread’s flavor with complex, toasty notes of amber malt and bright citrus, which are complemented beautifully by the earthy tang of Cheddar cheese and oven-roasted sweet onion.
Cheddar And Onion Beer Bread
- 1 small sweet onion (about 215 grams)
- 1 tablespoon (14 grams) olive oil
- 2 teaspoons (6 grams) kosher salt, divided
- 3 cups (375 grams) all-purpose flour
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1 gram) coarse ground black pepper
- 1 (12-ounce) bottle (340 grams) amber ale
- 1 cup (84 grams) freshly grated Cheddar cheese
- 2 tablespoons (28 grams) unsalted butter, melted
- Preheat oven to 400°F (200°C)
- Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon (1.5 grams) salt.
- Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice.
- Reduce oven temperature to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray.
- In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1½ teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm.
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