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White Cheddar & Pink Peppercorn Scones

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SF Gate
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brunch low carb nut free vegetarian easter breakfast british irish


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3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 to 2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

4 ounces cold, unsalted butter, cut into 1/2-inch cubes

4 ounces white cheddar cheese, shredded (about 1 1/2 cups)

1 teaspoon crushed pink peppercorns

1 cup + 2 1/2 to 3 tablespoons buttermilk + more as needed

1 large egg, well whisked

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