Monday, July 9, 2012

Savory Red Pepper and Chive Scone

I was looking through the labels on my sidebar as I was beginning to write this, I noticed that I have a label specifically for scones. Not surprised, they are simple, quick, and very versatile.
 This one is not a breakfast or tea scone, very nontraditional, with red pepper, chives, and sharp cheddar cheese. This is going to be used a lot this winter with soups, but for this hot weather it was a very good compliment to a big salad.
2 cups all purpose (or white spelt) flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
4 tablespoons cold butter
1 cup grated sharp cheddar cheese
1/4 cup chopped fresh chives
1/3 cup finely chopped red pepper
3/4 cup half and half, plus 2 tablespoons to brush on the scone
Mix flour, salt, baking powder, and sugar in a large bowl. 
Cut in the butter, using a pastry cutter or fork, until it looks like coarse oatmeal.
Add the chives, cheese, and peppers.
Add the half and half. Don't over mix or they will be tough, just until combined.
 Dust counter with flour and roll or pat into a disc about 3/4 - 1 inch thick. 
Cut into 4, 6, or 8 pieces, or however many you wish, and transfer to a lightly greased sheet pan. 
Brush with the last 2 tablespoons of half and half. This gives it a glossy and slightly crisp exterior while the interior remains light and moist.
Bake in a preheated, 425F, oven for 20 minutes or until the edges are beginning to become golden.
This has a wonderful fragrance.
And one more time with the salad...
Dresses up and fills out a lighter meal for summer.

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