Parmesan Peppercorn Scones

I like to bake on weekend mornings, especially because the house smells of cinnamon and nutmeg. However this morning, I was craving something savory rather than sweet, so I decided to make some Parmesan scones.
I found this recipe in Katie Brown Celebrates cookbook, and as per my usual routine, decided to modify it a bit. I cut the recipe in half, because it really made a TON of scones. In the end, the halved recipe made about 30 small (3") scones, which was plenty for us. These would be great to bring to a brunch party as an alternative to the usual fare of muffins and danish.
Parmesan Peppercorn Scones (makes approximately 2 dozen)

• 3 cups flour
• ½ cup cold butter, cut into squares
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon coarse black pepper
• 2 cups grated parmesan cheese
• 1 cups milk
• ½ cup buttermilk or plain yogurt
  
• 2 eggs

Preheat oven to 350 degrees. Mix together dry ingredients (minus Parmesan) in a bowl, then cut in the butter pieces with a pastry knife or fork until you get small crumbs. Mix in the Parmesan. In anther bowl, whisk the eggs, milk, buttermilk and milk. Add this to the dry ingredients a little at a time. Once it's mixed in, turn out onto a floured work surface, flour your hands, and knead until mixture comes together, adding more flour as needed. Cut into triangles, circles or with other cutters and place on a oiled baking pan. Bake for 20-25 minutes or until browned.
These are delicious warm or at room temperature. I could imagine that they'd be good sliced in half and made into BLTs or other sandwiches too.