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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Grate butter onto a piece of parchment paper and place in the freezer for 10-15 minutes, or until completely frozen.
Preheat the oven to 400°F.
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.
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.
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.
Transfer the triangles to a parchment-lined baking sheet. Brush with heavy cream and sprinkle within additional Pecorino cheese and black pepper.
Bake for 18-20 minutes until golden brown. Transfer to a cooling rack to cook for 10 minutes before enjoying,