A savory scone filled with black truffle cheddar, gobs of honeycomb, and sprinkled with black pepper and fleur de sel. Need I say more?
MAKES 8 SCONES
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.