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+ servings
cacio e pepe scones

Cacio e Pepe Scones

Carey Erasmus
Prep Time 15 mins
Freezing Time 10 mins
Total Time 40 mins
Course Snack
Servings 12
Calories 460 kcal


  • 750 ml all purpose flour
  • 20 ml baking powder
  • 2.5 ml Malden salt
  • 15 ml freshly ground black pepper + extra for sprinkling
  • 125 g chilled butter cut into small blocks
  • 125 g Pecorino or Parmesan cheese grated
  • 375 ml chilled cream plus extra if needed and for brushing
  • 1 large egg beaten


  • Preheat oven to 200°C.
  • Sieve the flour and baking powder into a large bowl. Add the salt and pepper and mix until well combined,
  • Rub the butter into the flour mixture until most of it appears to look like coarse breadcrumbs with a few larger chunks of butter remaining (this is important for the flaky texture).
  • Add the grated cheese and mix until evenly combined. Keep some cheese aside for sprinkling.
  • Add the cream and egg and mix with a cold butter knife until the dough begins to come together. Add a bit more cream if need be.
  • Briefly knead the dough to work in the last bits of dry flour mixture. Flatten the dough out into a lightly floured surface until about 3 cm thick. Fold in half and rotate 90°. Flatten again, fold and rotate. Repeat twice more.
  • Flatten dough once more to 3cm thickness and form a rectangular shape. Cut in half down the length. Then cut into thirds horizontally to form 6 squares. Cut each square in half on the diagonal to form even sized triangles. Place onto a lined baking tray and freeze for 10 minutes.
  • Brush scones generously with cream and sprinkle with cheese and pepper.
  • Bake for +-15 - 17 minutes MAX or until risen beautifully and golden brown.


Calories: 460kcalCarbohydrates: 50gProtein: 12gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 86mgSodium: 517mgPotassium: 124mgFiber: 2gSugar: 1gVitamin A: 828IUVitamin C: 1mgCalcium: 261mgIron: 3mg
Keyword baking, cacio e pepe, scones
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