Cacio e Pepe Scones Are Buttery, Cheesy Bliss

Cacio e pepe scones on a plate
Prep Time
15 min
Cook Time
20 min
8 scones

Combining the comforting and cheesy Cacio e Pepe pasta together with the savoury breakfast scone, these Cacio e Pepe Scones marry the two dishes together making for a flakey, buttery, cheesy, and slightly spicy breakfast pastry. These Cacio e Pepe Scones are quick to make and require only a handful of ingredients.

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cup salted butter, cold
cups all-purpose flour, plus additional for work surface
cup grated pecorino cheese, plus additional for garnish
tsp salt
tsp black pepper, plus additional for garnish
tsp sugar
2 ½
tsp baking powder
large egg
1 ¼
cups heavy cream, plus 2 Tbsp for brushing


Step 1

Grate butter onto a piece of parchment paper and place in the freezer for 10-15 minutes, or until completely frozen.

Step 2

Preheat the oven to 400°F.

Step 3

In a large bowl, combine flour, pecorino cheese, salt, pepper, sugar, and baking powder. Add the frozen butter and gently toss with a fork until all the butter is coated in the dry ingredients.

Step 4

In a separate bowl, whisk together the egg and heavy cream. Pour the wet ingredients into the dry and mix with a fork until it just begins to form a shaggy dough.

Wet and dry ingredients for Cacio e Pepe Scones
Step 5

Turn the dough out onto a very lightly floured surface. Knead the dough just a couple times until it fully comes together and shape it into an 8” disk. Cut the disk into 8 equal triangles.

Cacio e pepe scones dough
Step 6

Transfer the triangles to a parchment-lined baking sheet. Brush with heavy cream and sprinkle within additional Pecorino cheese and black pepper.

Cacio e pepe scone dough on a baking sheet
Step 7

Bake for 18-20 minutes until golden brown. Transfer to a cooling rack to cook for 10 minutes before enjoying,

Baked cacio e pepe scones on a marble countertop

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