Name: Cheddar and Pepper Scones
Yield: Makes 15 large scones or 40 small ones
Ingredients: 3 cups unbleached all-purpose flour; 2 tablespoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon sugar; 1 teaspoon salt; 8 tablespoons (1 stick) unsalted butter; 1 cup grated cheddar cheese (4 ounces); 1 tablespoon coarsely ground black pepper, or to taste; 3/4-1 cup buttermilk or plain yogurt; Milk for glazing

The King Arthur Flours, its catalog (1-800-827-6836) and web site (www. kingarthurflour.com) are, in our opinion, a baker's best friend. The staff of exemplary Vermonters is unfailingly courteous and helpful should you have a baking problem or question. They appear to be serious at-home bakers too — many of the recipes on the web site and in the catalog are contributed by employees.

These cheddar and pepper scones from the web site are really part angel biscuit, part scone — not the usual dry, crumbly, heavy scone, but rich and extraordinarily light. The black pepper is a powerful ingredient, by the way — timid palates should use less.

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