Roasted Red Pepper and Cheese Scones
These roasted red pepper and cheese scones are savoury, tender, and packed with bold flavour in every bite. Sweet roasted peppers pair perfectly with sharp, melty cheese, creating a delicious balance of richness and warmth. Perfect for brunch, soup pairings, or an afternoon snack, they’re a comforting treat with a gourmet twist.
Roasted Peppers:
3 GREENHOUSE bell peppers
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 dried oregano
1/4 tsp red pepper flakes
Scones:
2 cups all purpose flour
1 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 cup orange shredded cheddar cheese
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2/3 cup cold buttermilk
1 large egg, yolk and white separated
INGREDIENTS
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or tin foil.
Cut the bell peppers into quarters, then remove the seeds and membranes.
Place the peppers on the prepared baking sheet. Drizzle them with olive oil and use your hands to coat them well.
Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
Roast until tender and charred in spots, about 20 minutes.
Turn the oven to 400°F.
In a large bowl, whisk together flour, sugar, baking powder, salt and pepper. Stir in shredded cheddar.
Add the cold, cubed butter to flour mixture and cut in using a pastry cutter, a fork, or your hands. You want the mixture to be nice and crumbly. With no big butter chunks.
In a small bowl, whisk together buttermilk and egg yolk. Pour over the flour mixture. Add your chopped red peppers and mix until everything is well combined, and dough clumps together. Dough will be sticky.
Pour dough onto a well floured surface. Sprinkle some more flour on top of dough and on your hands. Shape dough into an 8 inch disc, using as much flour as you need to prevent dough from sticking to surface or your hands.
Cut into 8 triangles, and place scones on a lined baking sheet.
Brush tops of scones with egg white.
Bake in oven for 22-25 minutes, or until scones start to turn a light golden brown. Serve and enjoy!
DIRECTIONS
