Recipe courtesy of Patrick Brawdy

Roasted Red Pepper Scones

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 30 min
  • Yield: 8 to 10 scones
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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


  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.