Bell Pepper

Red pepper and fennel scones

August 31, 2010
2 Ratings
  • Serves 8
Author Notes

I am obsessed with scones. They're one of my favorite treats. In fact there was a time in my life (not very long ago) where I pretty much couldn't make it through a day without having a scone. I love berry scones, but I also like playing with savory combinations. These scones take the delicious fennel and red pepper flavors you'd have eating an Italian sausage, and incorporate them into a buttery, flaky treat for snacking or to have as an accompaniment to soup or salad. Or turn them into little scone sandwiches! - fiveandspice —fiveandspice

Test Kitchen Notes

These scones are a nice change from plain or sweet scones. Be sure to use a nice Manchego, the flavor of the nutty, melty cheese in the warm scones is wonderful. – Stephanie —The Editors

What You'll Need
  • 1 large red bell pepper
  • 2 ounces Manchego cheese, grated
  • 1 1/2 teaspoons fennel seeds
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 tablespoon sugar
  • 1 stick (8 Tbs.) chilled butter, cut into small pieces
  • 1/2 cup heavy whipping cream
  • 2 eggs
  • 1 egg beaten with a teensy amount of water, for an egg wash
  1. Fire roast the bell pepper over the burner of a gas stove (or under a broiler), turning often, until the skin is blistering and getting black spots on the outside. Put the pepper into a paper bag, close the bag and allow to sit for 5 minutes. Remove from the bag, and once it is cool enough, core the pepper, peel off the skin, and dice it.
  2. Toss the diced pepper and shredded cheese with one Tbs. of the flour.
  3. Preheat your oven to 400F.
  4. In a dry frying pan, toast the fennel seeds over medium-high heat for just a minute or so until they start smelling fragrant. Transfer them immediately out of the frying pan, so as to not overcook them. Grind with a mortar and pestle.
  5. In a mixing bowl, stir together the fennel, flour, salt, baking powder, and sugar. With a pastry cutter (or 2 knives, or using your fingers but working quickly), cut in the butter until you have a coarse meal with pea-size lumps of butter. Make a well in the center of the dry ingredients.
  6. Whisk together the cream and 2 eggs, then pour into the well. Stir until it just begins to blend together, then stir in the peppers and cheese and mix until everything is just barely incorporated.
  7. Turn your dough out onto a floured surface and knead gently for just a half-minute until it is blended, then pat the dough out into a ¾ inch thick circle. Cut the circle into 8 triangles and place these on a greased baking sheet, and inch apart from each other.
  8. Brush the tops of the scones with the egg wash (if desired, sprinkle them with just a touch of cracked black pepper). Bake for about 25 minutes, until golden brown on top. Cool on a wire cooling rack. Eat them as soon as possible because scones are by far the best when they’re fresh!
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  • AntoniaJames
  • Midge
  • Sagegreen
  • TheWimpyVegetarian
  • gingerroot

14 Reviews

AntoniaJames September 9, 2010
Hey, congrats on the EP! Just wondering . . . . as I am utterly and irrevocably capsicum-averse (I don't like peppers of any kind, and they really don't like me) . . . what might one use in this recipe instead? The basic recipe looks wonderful . . . especially the Manchego, which is a staple in our kitchen. Thank you! ;o)
fiveandspice September 9, 2010
Hmmm, that is an excellent question. I think any substitution will change the overall flavor profile of the scone, but that's not necessarily a bad thing - in fact, for the capsicum-averse it would be a rather good thing :) ! Some thoughts I have right off the bat are: pieces of apple or pear, caramelized onion, corn kernels, olives, or maaaybe chopped sundried tomatoes. I'm also toying with the idea of lemon zest, and I haven't quite decided whether I anticipate that it would be disgusting or delicious - may just have to try it and see. I think I'm also going to try making a sweet scone with fennel and candied orange peel and maybe a little piece of brie tucked in the middle (I've had brioche with this combination and it was steller!).
Midge September 9, 2010
Can't wait to try these, sounds right up my alley.
Sagegreen September 1, 2010
Would love one!
TheWimpyVegetarian September 1, 2010
These sound terrific!! I want one right now!
fiveandspice September 1, 2010
gingerroot August 31, 2010
Mmmm! I'm a scone girl too - especially when I lived in Boston (Brookline Village) and there were all kinds of great little bakeries at every corner. I have been wanting to make a savory scone and this one sounds delicious.
fiveandspice September 1, 2010
I know! Boston is a very dangerous/wonderful place for scone lovers. Did you have a favorite bakery?
gingerroot September 1, 2010
I lived there between 1998 and 2001. Two places I vividly remember include Clear Flour Bakery (near Hamilton Road) and Hi Rise in Harvard Square (when I was in Grad School). In the winter, I would hit Hi Rise and then LA Burdick for the hot chocolate...heaven!
fiveandspice September 7, 2010
Hey gingerroot! I just tried Clear Flour Bakery for the first time. Wowzers! I'll definitely be going back. Also, when I first moved to Boston, a number of years ago, I worked for half a year at LA Burdick. I think I ate a full life time supply of chocolate in those 6 months :).
gingerroot September 7, 2010
You worked at LA Burdick??!! I believe you when you say you at a full life time supply of chocolate in 6 months because I would too!! All those adorable little mice...(those were my favorite chocolate creature). I'm glad you found and enjoyed Clear Flour! You are definitely making me miss is such a great city!
gingerroot September 7, 2010
Oops, that should say "ate" a full life time supply...
Midge September 9, 2010
So true! Funny, how much less I bake since I've lived in Boston.
drbabs August 31, 2010
What an interesting recipe!