St. Francis Winery & Vineyards

CULINARY : Desserts : Black Pepper Scones & Balsamic Strawberries

Black Pepper Scones & Balsamic Strawberries

Pairs With:

• ¼ cup sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, cold
• 1/3 cup + 2 tablespoons heavy cream
• 1 large egg yolk
• 1 basket strawberries
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon sugar


Preheat oven to 400°F.
In a medium bowl or food processor, mix together flour, sugar, salt, baking soda, baking powder and black pepper. Dice butter and add it to the flour mixture. Using a food processor, pastry cutter or two forks, work the butter into the flour mixture until it's evenly distributed and smaller than the size of peas.
Place 1/3 cup + 1 tablespoon of heavy cream and egg yolk in a small bowl and beat together. Then pour over the flour mixture and stir until a shaggy dough forms. (Don't overmix, but incorporate well.)
To create the scones, divide the dough into four even portions, form circular mounds and place on a baking sheet. Brush scones with the remaining heavy cream.
Bake for 10-13 minutes, until a inserted toothpick comes out clean and they are lightly brown on the edges.
While the scones bake, slice strawberries and place in a medium bowl. Add balsamic
vinegar and sugar, then gently mix until sugar is dissolved.
Top each scone with strawberry mixture and enjoy.

Serves 4
Recipe created by St. Francis Executive Chef Bryan Jones


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