Saturday, February 11, 2012
Roasted Red Pepper, Feta and Green Onion Scones
It literally took me all of ten minutes to throw it together, which was perfect! I had been planning a yummy dinner for Josh later that night, so I figured these would be a perfect compliment. Now I will say, I did NOT have heavy cream, but I did have buttermilk and I have seen recipes in the past for scones using buttermilk, so I assumed it would be just fine! It actually was, however, they took much longer to cook, like a LOT longer...I think a good 45 mins and the dough was a little stickier than I would have thought. I did add more flour, but I have a feeling I could have added even more. While they were in the oven I took a look at some other recipes that called for buttermilk while making scones and the amount of flour in most was almost double what I had. So I would say if you do not have heavy cream and have to use buttermilk, add more flour!!!
But regardless, they came out really tasty, I was kind of surprised and relieved to be honest! So overall, I would make these again..but definitely try with the heavy cream next time.
The Pastry Affair: Roasted Pepper Feta Scones
Yields 8 scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cubed
4 ounces feta cheese
3/4 cup roasted peppers, diced
2 green onions, finely sliced
1 egg, slightly beaten
3/4 cup heavy cream
Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Stir in feta cheese, roasted peppers, and green onion. Mix in egg and heavy cream until dough comes together.
Turn out on a lightly floured surface, form a ball and flatten it until it is about 1-inch thick. Using a sharp knife, cut 8 equal pie wedges. Transfer scones to a baking sheet and bake for 20-25 minutes, or until lightly browned.
Serve warm or at room temperature.