Roasted Red Pepper & Smoked Paprika Scones

Roasted Red Pepper & Smoked Paprika Scones ingredients

• 2.5 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1.5 tsp smoked paprika
• 1/2 tsp black pepper, freshly ground
• 1/2 cup unsalted butter, very cold and cubed
• 1/2 cup roasted red peppers (from a jar), drained and finely diced
• 1/2 cup heavy cream or buttermilk, cold
• 1 large egg, cold
• 1 egg wash (1 egg beaten with 1 tbsp water)

How to make Roasted Red Pepper & Smoked Paprika Scones

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This preparation step ensures easy cleanup and prevents sticking.
2. In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1.5 tsp smoked paprika, and 1/2 tsp freshly ground black pepper until thoroughly combined.
3. Add the 1/2 cup very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining, which creates flaky layers.
4. Gently fold in the 1/2 cup finely diced roasted red peppers until they are evenly distributed throughout the mixture. Ensure the peppers are well-drained to avoid adding excess moisture.
5. In a separate small bowl, whisk together the 1/2 cup cold heavy cream (or buttermilk) and 1 large cold egg. Pour this wet mixture into the dry ingredients and mix with a fork or your hands until just combined. Avoid overmixing to keep the scones tender.
6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive mass. Pat the dough into an 8-inch round, about 1-inch thick.
7. Using a sharp knife, cut the dough into 8 wedges. If desired, brush the tops of the scones with an egg wash (1 egg beaten with 1 tbsp water) for a golden sheen.
8. Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each scone. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
9. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve these savory Roasted Red Pepper & Smoked Paprika Scones warm, perhaps with some cream cheese or a dollop of crème fraîche.

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