Thyme, Cheddar and Cracked Pepper Ricotta Scones

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, baking powder, salt, sugar, the thyme and three-quarters of the black pepper.
3. Add the butter and rub it into the flour mixture with your fingertips until the largest pieces are the size of peas.
4. Toss in the cheddar until coated with the flour mixture.
5. In a separate bowl, whisk the ricotta, the egg and all but 1 tablespoon of the milk until smooth.
6. Pour the ricotta mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a lightly floured counter, pat it into a rectangle, fold it in half, and pat it out again; repeat the fold once more.
8. Pat the dough into a 9-by-6-inch rectangle about 1 inch thick and cut it into 6 squares, then cut each square diagonally to make 12 triangles.
9. Set the scones on the baking sheet, brush the tops with the remaining 1 tablespoon of milk, and sprinkle with the remaining quarter of the black pepper.
10. Chill the tray for 10 minutes while the oven finishes heating.
11. Bake for 16 to 18 minutes, until tall and golden and a toothpick in the center comes out clean.
12. Cool on a rack for 10 minutes before serving warm.