SAVORY SCONES PROVENCAL
Scones with Roasted Peppers, Sun Dried Tomatoes, Parmesan Cheese and Thyme
Servings: 12 scones
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
  • 2 red yellow or orange peppers
  • ¼ cup sun dried tomatoes drained and minced
  • ¾ cup grated Parmesan Cheese
  • 1 tsp fresh thyme leaves chopped
  • 2 ½ cups flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 5 tbsp cold butter
  • ¾ cup buttermilk
  • Additional milk or egg wash
Instructions
  1. Roast the peppers under the grill or over a flame until charred on all sides. Let cool and peel and seed. Slice ¼ of the peppers into ½” strips. Dice the remaining pepper.
  2. In a large bowl, stir together the flour, sugar, baking powder, salt and thyme leaves.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until it looks like grainy sand.
  4. Add ¾ cup buttermilk and mix together. Stir in the diced pepper, tomatoes and cheese. Mix together until it comes into a mass.
  5. Turn the dough out onto a lightly floured worksurface and knead a few times to incorporate any remaining flour.
  6. Pat the dough into a circle about ½” thick and 10” in diameter. Move the circle onto a parchment paper lined baking sheet and cut the circle into 12 pieces (like a clock).
  7. Brush the top of the dough with a little milk, cream or beaten egg and decorate with the strips of pepper.
  8. Bake in 425 degree oven for 15-20 minutes until tops are brown and a toothpick inserted into the center of the scone comes out clean.
  9. Serve warm or at room temperature.