When I worked in a small bakery, my first responsibility of the day was to fill the pastry case with hot, freshly baked scones. In the darkness of the morning hours, scones were simple enough for my tired mind to understand. Flour, butter, and baking powder—the essentials—were assembled at my right hand. The hum of the mixer accompanied by my practiced motion of tossing in the ingredients became the melody to the break of day.
Once in the case, there was only a brief moment of respite before moving onto the next task.
Though the scones were simple enough of a task to my weary mind, I quickly grew tired of them. I resented the spicy peach scones for taking so much longer to assemble. The raspberry white chocolate tested my patience when the raspberries often gave the dough too much moisture (and the scones would bake up as flat as a pancake). The blueberry became a disappointment whenever the bright blueberry color would bleed throughout the batter instead of staying intact.
These scones became my labor of love. I worked hard to produce consistent scones, despite each varieties' quirks. On those mornings when I wasn't ready to face a fight with raspberry white chocolate scones (again), I started inventing my own flavors, with the ingredients hiding around the bakery. Apple cinnamon, white chocolate mocha cappuccino, and chocolate mint became hits among the regulars. These scones were the one item at the bakery I could truly call my own.
Nevertheless, when my time at the bakery came to a close, I was in no hurry to whip up another batch of scones any time soon. After making thousands of scones by hand (and nibbling on too many stale scones destined for the trash), I think I've had my fair share for the next few months (or, to be honest, years).
However, since I rarely made savory scones at the bakery, they still intrigue me. Just about anything could end up in a savory scone—how was anyone supposed to choose? After a little creative thinking (and a craving for roasted bell peppers), these Roasted Pepper Feta Scones were born. Finally a scone that isn't just for breakfast!
Roasted Pepper Feta Scones are buttery, light, and flavorful. Featuring roasted peppers, feta cheese, and green onion, these three flavors come together to make a scone that is as welcome at lunch time as breakfast. You may roast the bell peppers yourself or, for convenience, pick up a jar of roasted peppers at the local market. These tips for making mile-high, flaky biscuits also apply to making scones: check them out!
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.