- Serves 8
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
large red bell pepper
Manchego cheese, grated
1 1/2 teaspoons
stick (8 Tbs.) chilled butter, cut into small pieces
heavy whipping cream
egg beaten with a teensy amount of water, for an egg wash
- 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.
- Toss the diced pepper and shredded cheese with one Tbs. of the flour.
- Preheat your oven to 400F.
- 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.
- 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.
- 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.
- 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.
- 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!