Roasted Red Pepper Scones
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
43
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Chives (fresh)1 cup
Grated Cheddar1.25 cups
ButtermilkDirections:
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)
3
Add butter and process to a "mealy" consistency
4
Add herbs, cheese, and roasted red peppers, processing briefly to combine
5
Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten
6
If needed, add more buttermilk, up to 1/4 cup
7
Place dough on a floured surface and form into a disk, 3/4 to 1-inch in thickness
8
Cut into wedges, brush top of each wedge with egg wash
9
Place on a cookie sheet and bake for approximately 15 to 20 minutes
10
Place on rack and let cool to room temperature