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Recipe courtesy of Patrick Brawdy

Show: Tasting Napa

Episode: Calistoga

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Total:: 1 hr 25 min
Prep:: 15 min
Inactive:: 40 min
Cook:: 30 min

Yield:: 8 to 10 scones

Level:: Easy

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

Preheat oven to 500 degrees F.

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.

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.

Recipe courtesy of Patrick Brawdy, Brannan Cottage Inn, Calistoga, CA

My Private Notes

Name: Roasted Red Pepper Scones
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 to 10 scones
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