Roasted Red Pepper Scones |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons coarsely ground black pepper |
8 tablespoons cold butter, cut into 1/4-inch cubes |
1/3 cup fresh chives |
1/2 cup grated cheddar |
1/3 cup roasted, peeled, and diced small red bell pepper |
1/3 cup roasted, peeled, and diced small yellow bell pepper |
1 to 1 1/4 cups buttermilk |
1 egg, beaten |
Directions:
1. Preheat oven to 500 degrees F.
2. In a food processor, blend flour, baking powder, baking soda, salt, and pepper briefly (about 3 pulses). Add butter and process to a mealy consistency. Add herbs, cheese, and roasted red peppers, processing briefly to combine. Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten. If needed, add more buttermilk, up to 1/4 cup.
3. Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness. Cut into wedges, brush top of each wedge with egg wash. Place on a cookie sheet and bake for approximately 15 to 20 minutes. Place on rack and let cool to room temperature.
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