Each new year, I say I’m going to do new things that I never do, or I do these new things for a week or two and then forget I said I’d do them.

By now, you’d think I’d learn to focus on being more of who I already am, rather than who I’ll never be.

I’m not the kind of person who’ll ever have six abs or will cut out refined sugar. A strong core is probably the pinnacle of my physical fitness aptitude. Instead, I’ll focus on home baking, keeping a sourdough starter alive, reading British murder mysteries and using flaky salt in practically everything.

A simple savory scone with black pepper and fresh herbs is the perfect start of the year for me.

Cheddar and black pepper scones

Ingredients

• 2 cups all-purpose flour, plus more as needed

• 1 tablespoon granulated sugar

• 1 tablespoon baking powder

• 2 teaspoons freshly ground black pepper, plus more for finishing

• 1/2 teaspoon kosher salt

• 8 tablespoons unsalted butter, cold and cut into 1/2-inch cubes

• 4 ounces sharp cheddar cheese, chopped into 1/4-inch pieces

• 3/4 cup toasted walnuts, chopped

• 2 teaspoons chopped fresh chives or fresh thyme

• 1 cup cold buttermilk, plus more as needed

• Flaky salt

Directions

Line a baking sheet with parchment paper.

In a large bowl, add the flour, sugar, baking powder, black pepper and salt. Stir to combine. Add the butter to the bowl and toss to coat the cubes in flour.

Use your fingers to smash the butter cubes into flat pieces, tossing and breaking up the butter as you go. Pea-sized pieces are perfect. Add the cheese, walnuts and chives, and toss to combine.

Make a well in the center of the butter and flour mixture and add the buttermilk. Gently stir until just combined and shaggy, but don’t overmix.

Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Wrap in plastic wrap and let chill for one to two hours.

Preheat the oven to 400 degrees. Cut the dough into eight equal triangular wedges and carefully transfer them to the baking sheet. Brush the tops of the scones with buttermilk and then sprinkle with flaky salt and pepper.

Bake the scones until golden brown, about 19 to 23 minutes.