Best 3 Roasted Red Pepper Scones Recipes

Indulge in the savory and vibrant Roasted Red Pepper Scones, a delightful treat that combines the tangy sweetness of roasted red peppers with the flaky, buttery goodness of scones. These scones are perfect for breakfast, brunch, or as a delectable afternoon snack. With three variations to choose from, there's a flavor for every palate. Try the classic Roasted Red Pepper Scones for a traditional taste, or elevate your experience with the tangy Goat Cheese and Roasted Red Pepper Scones. For a touch of heat, the Spicy Roasted Red Pepper Scones, infused with chili powder and cayenne pepper, offer a delightful kick. Each recipe is crafted with a step-by-step guide, ensuring that you can easily create these flavorful scones in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

ROASTED RED PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER CORNMEAL SCONES

Roasted Red Pepper Cornmeal Scones image

Make and share this Roasted Red Pepper Cornmeal Scones recipe from Food.com.

Provided by southern chef in lo

Categories Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons of chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1 egg, beaten
1 teaspoon of packed brown sugar
1/2 cup of chopped roasted red pepper
1 cup buttermilk
1 egg white, beaten until frothy

Steps:

Heat the oven to 425°F Grease baking sheet.
In large bowl, stir together flour, cornmeal, thyme, baking powder cream of tarter, and salt.
In small bowl, beat together egg and brown sugar; stir in roasted red pepper. Make a well in the center of the flour mixture, add egg mixture and butter milk. With fork blend into flour mixture until soft dough forms (if dough is to stiff add additional buttermilk--if too sticky, add more flour).
Turn dough onto floured surface; gently form into 8-inch round.
Place on baking sheet; lightly score the top into 8 wedges. brush with egg white.
Bake at 425F for 5 minutes; reduce temperature to 375°F and bake an additional 30 to 35 minutes or until lightly browned and bottom sounds hollow when tapped. Cool for 15 minutes on a wire rack. For softer crust, wrap warm loaf in towel. Serve warm.

Nutrition Facts : Calories 169.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 27.7, Sodium 407.2, Carbohydrate 32.5, Fiber 1.5, Sugar 2.2, Protein 6.2

ROASTED RED BELL PEPPERS

Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

4 red bell peppers
olive oil flavored cooking spray

Steps:

Heat oven to 450F degrees.
Wash peppers and cut in half.
Remove seeds and stems.
Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
Bake for 10-15 minutes or so, until skin of pepper is seriously black.
Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
Let cool so you can touch them.
Skin will peel off easily.
Cut halves into strips, or however you need them to be cut.
Now you know how to roast a red pepper!
Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

Tips for Making Perfect Roasted Red Pepper Scones:

- For the best flavor, use fresh roasted red peppers. If you don't have time to roast your own, you can use jarred roasted red peppers. Just be sure to drain them well before using. - Use high-quality ingredients. This will make a big difference in the taste of your scones. - Don't overmix the dough. Overmixing will make the scones tough. Just mix until the ingredients are combined. - Chill the dough before baking. This will help the scones rise properly. - Bake the scones in a hot oven. This will help them to rise quickly and evenly. - Don't overbake the scones. Overbaking will make them dry and crumbly. Bake them until they are just golden brown.

Conclusion:

Roasted red pepper scones are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their vibrant color and savory flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying baked good, give these scones a try!