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Cacio e pepe scones

Name: Cacio e pepe scones recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300g self-raising flour; 80g unsalted butter, chilled, chopped; 40.00 ml finely shredded parmesan, plus extra, to scatter; 1 1/2 tsp finely crushed black peppercorns, plus extra, to sprinkle; 250ml buttermilk; Thinly sliced mortadella, rocket, fresh ricotta and pickled chillies, to serve (optional)

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15m

35m

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by Dominic Smith

Mar 24, 2026

We’ve taken the classic Italian pasta dish and turned it into scones! These make for the perfect morning or afternoon tea treat, and are so easy to pull together. While delicious on their own or with some cultured butter, they really sing when served with mortadella, fresh rocket leaves and ricotta, and some pickled chillies for zing.

You’ll need a 5.5cm round cutter for this recipe.

2 cups (300g) self-raising flour, plus extra, to dust
80g unsalted butter, chilled, chopped
2 tbs finely shredded parmesan, plus extra, to scatter
1 1/2 tsp finely crushed black peppercorns, plus extra, to sprinkle
1 cup (250ml) buttermilk, plus extra, to brush
Thinly sliced mortadella, rocket, fresh ricotta and pickled chillies, to serve (optional)

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Combine flour and a pinch of salt flakes in a large bowl. Add butter and, using your fingertips, rub butter into the flour until the mixture resembles coarse crumbs. Stir in parmesan and peppercorns. Make a well in the centre and add buttermilk. Using a butter knife, stir until the mixture just comes together.
3.

Turn dough onto a lightly floured surface and gently knead to bring together. With floured hands, press dough out to a rough 15cm x 18cm rectangle and, using a 5.5cm round cutter, cut out discs and place on prepared baking tray. Re-roll dough, taking care not to work it too much (see recipe notes), and continue the process until you’ve cut out 19 discs in total. Brush scones with extra milk, then scatter with extra parmesan and peppercorns.
4.

Bake scones for 30-35 minutes, until lightly golden. Transfer to a wire rack and stand until cooled. Serve scones hot, warm or room temperature with mortadella, rocket, fresh ricotta and pickled chillies, if you like.

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Recipe Notes

By re-rolling scone dough, you can maximise the quantity made and reduce waste. Make sure you don’t overwork the dough, or this will make your scones turn out tough.

Scones are best eaten soon after they’re made, but any leftovers will last for up to 2 days, wrapped in plastic wrap and stored in a cool place. Reheat in the microwave for 15-20 seconds, or toast in a sandwich press.