Savory Roasted Pepper Scones

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons coarsely ground black pepper
  • 1/3cup chopped fresh chives
  • 1/3 cup each roasted, peeled, seeded, and diced red and yellow bell pepper
  • ½ cup grated cheddar cheese
  • 8 tablespoons cold butter, cut into ¼ inch cubes
  • 1 to 1 ¼ cups buttermilk
  • Egg wash - 1 egg, beaten

Preheat oven to 500 degrees

In food processor, blend flour, baking powder, baking soda, salt and pepper briefly (about three pulses)

Add butter and process to a “mealy” consistency.

Add peppers herbs and cheese, 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 ¼ cup.

 Place dough on a floured surface and form into a disk, ¾ to 1 inch in thickness.  Cut into wedges, brush top of each wedge with egg wash.  Place on half sheet pan and bake for approximately 15 - 20 minutes at 500 degrees.

Place on rack and let cool to room temperature.

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