Roasted Pepper and Feta Scones

I know I have mentioned many times on here that I try and follow a pretty tight budget. It is hard work but I love the freedom (yes!) to easily save for bigger purchases. Knowing whether or not I can buy something by counting the cash in my wallet is wonderful.

Not wanting to settle for just having less because I don’t have as much money I am finding ways to stretch my dollars. I used to coupon ALOT. Not so much these days. Sure I still watch for sales and stock up when prices are low but the new way I have found to make my grocery budget go further is a local mama co-op.

Roasted pepper and Feta Scones

A co-op (per wikipedia) is simply “an autonomous association of persons who voluntarily cooperate for their mutual, social, economic, and cultural benefit.” In this case the mutual benefit is rock bottom prices on some of the best food around. A selfless mama heads up the crazy produce buy and helps us all put together a massive all oroganic order every week. The quality of the produce is unbelievable. I have been ruined for the ordinary.

Sure, some of the produce is a bit more expensive than conventional (the asparagus I ordered this week is cheaper at Freddies but isn’t organic) but I love getting all my produce once a week, seeing these other lovely mamas, and being part of a fabulous community that works hard to feed our families well for less.

Roasted pepper and Feta Scones

These gorgeous tiny peppers were part of the buy last week. Under $2 for a pound of organic mini peppers. Booyah.

Little got a hold of the clamshell earlier in the week and ate one straight. They were THAT sweet.

However, I over ordered a bit last week and, while I used a few early in the week, by the weekend these were forgotten in the back of the fridge and needing to be used.

Happily this recipe had been waiting in the wings for a couple of weeks now. Sure it called for red peppers but these tiny beauties roasted up perfectly.

Roasted pepper and Feta Scones

And the finished scones? Yum. Yum. Yum.

On another note…. In case you are wondering the answer is yes- scones are clearly my new thing (orange poppy seed scones anyone?). In fact I have a fun “lets get together and take lovely pictures of food” party planned with a friend on Friday morning. And you guessed it- I’m making scones. Savory again but yes more scones.

Roasted pepper and Feta Scones

Roasted Pepper and Feta Scones (makes 8)
Adapted from Joy the Baker

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1/2 cup coarsely chopped roasted peppers
1/2 cup coarsely crumbled feta cheese
1 teaspoon coarsely ground black pepper

Turn your oven on to broil and place the top rack as high as it will go. Place the peppers on a baking sheet and slide under the broiler. Broil for 5-8 minutes per side till nice and toasty. Remove to a bowl and quickly cover with plastic wrap. Allow to steam and cool for about 20 minutes. Peel the skins off and coarsely chop.

Preheat oven to 425 degrees F.  Grease a large (9 or 10-inch) cast iron skillet with butter and set aside (a cake pan would do as well or you can simply roll out, slice, and bake as biscuits)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and cut in the butter with a pastry cutter. In a small bowl, beat together egg and buttermilk. Add the wet ingredients all at once to the dry ingredients.  Stir with till barely mixed.  Before the mixture is entirely incorporated, add red pepper and feta cheese.  Dump mixture out onto a clean work surface and gently knead together.  If the dough is too sticky, add a bit more flour.  The dough should be moist but still shaggy.  Gather pat in to an 8-inch round. Do not overwork.

Transfer dough to prepared pan.  Use a serrated knife to mark an inch deep X into the dough.  Brush generously with buttermilk and top with cracked black peppercorns and flaky salt.  Place in the oven and allow to bake for 32-35 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. Let bread rest in the pan for 10 minutes before removing.  Serve warm.

Roasted pepper and Feta Scones

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