Gruyère and Black Pepper Scones
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 scones
- 2cups/256 grams all-purpose flour, plus more as needed
- 1tablespoon granulated sugar
- 1tablespoon baking powder
- 2teaspoons freshly ground black pepper, plus more for finishing
- ½teaspoon kosher salt (Diamond Crystal)
- 8tablespoons/113 grams unsalted butter, cold and cut into ½-inch cubes
- 3½ounces/100 grams Gruyère cheese, chopped into ¼-inch pieces
- ¾cup/65 grams toasted walnuts, chopped
- 2teaspoons chopped fresh chives
- 1cup/105 grams cold buttermilk, plus more as needed
- Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
336 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Step 2
In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
- Step 3
Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
- Step 4
Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don’t overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
- Step 5
Turn the dough out onto a lightly floured surface and pat into a ½-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
- Step 6
Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.
Private Notes
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Cooking Notes
Jonathan Frishtick
Re: the salt issue…the Times should always include salt in grams so we can use Diamond or Morton or table salt. This may be helpful: 1 teaspoon fine sea/table salt = 5.6g 1 teaspoon (Diamond crystal) kosher salt = 2.8g 1 teaspoon (Morton’s) kosher salt = 3.6g
Nanettedster
I think this is my favorite biscuit/scone recipe ever. Made tomato soup to go with it. Yum yum yum. Great instructions
Margaret
On the subject of using one’s fingers to blend butter and flour—am I the only person left who knows what a pastry blender is, owns one, and uses it?
Suzanne
I haven't tried this yet but when I picture moving each scone from work surface to baking pan, I don't see it going well. Going to shape and cut the dough on parchment (not deeply enough to cut through), then move that over to the baking sheet.
Deb Grosner
Different brands of kosher salt vary in saltiness; specifying the brand used in testing the recipe is useful.
T Sweeney
Lightly toasted/roasted pumpkin seeds or pepitas would be great in these, not to mention adding some contrasting color
Varun
For the commenter complaining about Diamond Crystal kosher salt, for one thing, the recipe does not require you to use Diamond Crystal. Because kosher salts from different brands tend to be so different, it’s standard practice for recipes to include the brand of kosher salt the stated measurement is for. A quick Google search will Tell you how that measurement will translate to the brand of kosher salt you have. Also, it’s hardly a special salt, being available on Amazon and in Walmart.
rachel k
105g of buttermilk is 1/2 cup, not 1 cup. 2 c is equal to 16 oz (at least for liquids similar to water) which is 454g.
Susie
Made this as written to go with Christmas dinner of baked ham, potatoes, Brussels sprouts, and carrots. Wow! These scones stole the show! Wish I could upload a pic because they also looked fantastic. The recipe came together quickly because I had prepped the butter, cheese and walnuts ahead of time and had them ready in the fridge. As with any scone/biscuit add the milk in small portions. I only needed ~2/3 C (~70g) total today to bring the dough together. Will definitely make these again
Jennifer Rowe
The dough was very wet and sticky. Should it be 1/2 cup of buttermilk instead of 1 cup? I'm getting tired of careless mistakes in NYT recipes.
AstridOnThePrairie
Sans walnuts.
middlesister
Delicious savory scones. I loved the kick of the black pepper. I subbed 1/3 of the white flour for whole wheat and cut the scones on the parchment as was recommended. Also, Nansettedster, great tip on the soup, fantastic combo!
Elaine
This was a big hit at the Thanksgiving table. The butter squishing was very satisfying, but I did follow up with my fav wire pastry blender. When I make scones I flatten the dough into a circle the size of my 8 portion Nordicware scone pan. I invert the pan and press it lightly into the dough circle to make a slight indentation, cut through the indentations, and slide each piece into the pan. Added this recipe to my GOAT list.
Katarina C.
absolutely lovely. addicting
Eliana
So good, I made it without the walnut but I want to make it again with them. I grated some gruyere on top before they baked and it was so good. I did notice that 1c of buttermilk made it very wet but I only had to add 2 tablespoons of flour and then it was fine. I wonder if it would be different if I used the walnuts.
P. Howard
I added ~ 2/3 cup the buttermilk initially, mixed in lightly, then added additional buttermilk to create a manageable dough. A metal spatula/pancake turner worked well for transferring the scones to the baking sheet. The baked scones had a very light texture. I use a similar technique when making Irish Soda Bread (i.e., the salt, baking soda, flour, & buttermilk variety) and biscuits. That way I can account for batch to batch variations in my flour and buttermilk.
sar
i woke up needing a scone, didn’t want sweet, and happy to have found this recipe. i omitted the walnuts because i’m lazy, used trader joe’s unexpected cheddar, and couldn’t be happier. also happy to read the other folks notes about the amount of buttermilk.
DebbieS
The absolute best scone recipe I’ve ever made. Just wow.
Linda
Did the question of the quantity of buttermilk ever get answered? Made with 1 cup, the dough was extremely sticky, and I had to add about 1/2 cup of flour to make it even roughly workable. I too am tired of making NYT recipes that don’t work. Or maybe the folks who found these to be wonderful can give me a clue?
Better with bacon
Don’t get me wrong, walnut was a great pair for black pepper and gruyere But we made a batch with chopped bacon as a substitute, and that was the real winner
Carol Peters
I used yogurt instead of buttermilk, 4 oz yogurt for 4 oz flour, jarlsberg instead of gruyere, shaped in my hands instead of rolling, very crumbly sticky to shape, 20m bake, superb
natalia
They were alright. I do like the black pepper flavor but it seems like it’s lacking something - salami maybe?
HF
Could I refrigerate the dough overnight and bake 'em up in the morning? What would *not* work about doing that?
Nate Rosenblum
The mass measurement for buttermilk is incorrect; that's about a half cup in grams. You do need the whole 1 cup for this recipe (which would be about 220 grams).
Amber
I thought they didn’t need the walnuts. Otherwise they were great! I also took the advice of other reviewers and used about 3/4 cup buttermilk.
Ernest
Deliciously savory scones, especially the leaked bit of crispy cheese at the bottom, even if I forgot to add the walnuts to my batter. I did a half recipe (4 scones, 21 minutes in oven) and hedged my bets on the buttermilk, adding about 1/3 cup instead of 1/4. NYT, you really need to correct the buttermilk weight/measurement discrepancy. Numerous commenters have brought it up, so if the comments are moderated, someone on staff should be able to post a correction/clarification.
Nercon5
Fabulous scones, brilliant flavor combination, bad recipe. I needed 3/4 cup buttermilk for it all to come together. I wouldn’t make this unless you’ve made scones or biscuits before, the instructions and weights are that bad. Also, I want to add that I hate this butter-smushing business that seems to be in vogue. Do they find it fun? I use my stand mixer, as my fingers are warm and pre-pre-arthritic. God the scones are good tho
Lolo T
My go-to recipe for savory scones! I love this recipe as-is, and have fun switching up the variety of cheese, nuts, and type of pepper. The most popular version I’ve made is close to the original but substitutes coarsely chopped Granny Smith apple and a pinch of nutmeg for the walnuts.
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