Black Truffle Cheddar Scones

A savory scone filled with black truffle cheddar, gobs of honeycomb, and sprinkled with black pepper and fleur de sel. Need I say more? 




2 cups all-purpose flour

2 tablespoons sugar 

1 tablespoon baking powder

1 teaspoon kosher salt

5 tablespoons chilled unsalted butter, cut into pieces

1 cup shredded black truffle cheddar  

1/2 cup chopped honeycomb    

1 large egg

1 cup heavy cream

Fleur de sel and black pepper 


Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, and salt. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in cheese and honeycomb, mixing lightly to combine. Whisk the cream and egg, reserving 2 tablespoons for wash. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated. 

Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with a bit of flour de sel and freshly grated black pepper. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.