I find it frustrating. I think I am going to start smuggling my own homemade scones into the coffee shop.
Now I must go on record as stating that while a traditional lightly sweet scone lavishly adorn with Devonshire Cream or Crème Fraîche and topped with Lemon curd or Raspberry preserves is the paramount addition to any cup of coffee and tea, occasionally I am in the mood for a savory scone. Enter the Black Pepper & Gruyere scone. They are awesome.
Because of the extra fat from the cheese, I tend to stick with my "Cream Scone" recipe, which is a flaky scone made without eggs, as opposed to Buttermilk scones or what I call Basic Milk scones; both containing Eggs and they tend to be fluffier. Because of the "turning" of the dough, I cut my cream scones in triangles; where as with Buttermilk and Basic scones, I just use a 2 inch biscuit cutter. After all, that was how they were made in England, like lightly sweet wee biscuits. Now Bannocks; those were pressed into a round and sliced into wedges... But that is another post.
Black Pepper & Gruyere Scones
1 TB Baking Powder (Aluminum Free please)
1 tsp Salt
1 tsp Black Pepper
5 TB Unsalted Cultured Butter (they better the butter, the better the scone)
1.5 oz (45 g) Gruyere cheese, finely shredded
8 oz (235 ml) Heavy Cream
In a medium bowl, whisk the Flour, Baking Powder, Salt and Black Pepper together.
Remove the scones from the ice box, remove the plastic wrap and bake the scones for 12-15 minutes, until golden brown.