Roasted Red Pepper Scones with Caramelized Onion and Roasted Garlic Butter

I’m back! I hope all five of you missed me. Unfortunately my computer at home has been on its slow march towards death for a while, and I could no longer deal with trying to write a blog post on it. But, we’re up and running with a new computer, so I hope to have a lot more posts soon!

I have always loved scones, whether savory or sweet. For some reason I also tend to like ones that are somewhat stale and boring flavors (the vegan oat scone at Whole Foods really does it for me), but that’s more of a personal issue. I promise that these scones are not dry whatsoever, and that they are packed with flavor. The butter then just takes it to a whole new level.

For these scones, I based the recipe off on one from the Food Network. This makes about 12 sizeable scones, even after I made the dough into two discs instead of one. Next time I will likely either cut the recipe in half or make four discs to make mini scones, so people can snack versus committing to the whole thing.

To start you want to roast your peppers. I only used red peppers to keep the flavor consistent. As a side note, I was thinking that the next time I make chili I’m planning on using this base recipe and using green, yellow and red peppers, sharp cheddar, and chili powder/paprika to make some excellent dippers for the chili. I’ll let you know if I do!

I roasted my peppers in the oven with broil on high, and rotated when they got black. You can also do this on the stove over the fire if you’re careful, which I always find a challenge. Once roasted, remove and place in a bowl and cover, or in a ziploc bag. This lets the peppers steam up, which help to remove the skin.

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Once cooled, remove the skin and dry thoroughly with a paper towel, and chop into tiny bits. I reversed that and it was a big mistake, since I spent a decent amount of time then scraping the tiny bits off the paper towel. I roasted a lot of peppers since a) we had just gone to Costco, and b) I was planning on using the rest of the peppers for other uses, since they freeze easily. In all, I think you’d need about 3-4 peppers to give you the 2/3 cup needed for the recipe. If you don’t want to guess, you can also get them jarred. Chop up about 1/3 cup of mixed white and green parts of green onions while you’re at it.

Next we make the dough. Put the flour, baking powder, baking soda, seasonings, salt, and pepper in your food processor and pulse a few times. Add butter and process for about 30-60 seconds. You want the butter mostly broken up, but not completely broken down.

Make sense? Transfer to a bowl and add in the chives, cheese and red peppers. I used Dubliner white cheddar for this since it’s really sharp and I wanted the cheese to stand out. You could also use Asiago, or just regular sharp cheddar if you prefer a more mild taste. Next add in buttermilk and combine, preferably after you’ve taken your rings off so you don’t have to spend the next five minutes getting dough out of them. The dough should be a little sticky, but mostly pulling away from the side of the bowls.

At this point I put it into saran wrap and put it in the fridge overnight to be baked the next morning. I don’t recommend going too much longer than that, due to the water in the peppers.

DSC03269When you’re ready to bake, separate dough into two discs, about 3/4 inch thick since they puff up pretty big. The circle I have below was only one disc, and they still got large. So, if you want mini scones, halve the size of the disc and proceed as normal.

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Cut the disc into six wedges, which is easiest with a pizza cutter, and place onto baking sheet. Brush with a beaten egg and bake for 12-16 minutes, or shorter if you make the minis. I baked these pretty early in the morning and then reheated quickly in a 300 degree oven for 10 minutes as friends arrived, so the house would smell nice and the scones would be warm.

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Now, the butter. This stuff is GOOD. And so, so, so easy. You’re going to want to make it every day and eat it with everything, as a warning. First, cut off the top of two heads of garlic, brush with olive oil, and wrap in foil. Place in a 400 degree pre-heated oven and roast for about 30-40 minutes. It’ll be ready when it’s golden brown on the edges and fork pierces the cloves easily. Let cool for a bit and then press the bottom of the cloves to get the garlic out. Use a fork to get out any extra necessary.

For the onions, thinly slice 1/2 of a yellow onion. Heat 1 tablespoon of butter on medium-low heat on the stove, and add onions. Cook down slowly (about 25-30 minutes) until onions are soft and brown, but not burnt.

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Allow the onions and garlic to cool while you take 1.5 sticks (3/4 cup) of butter out of the fridge to soften.

Once the garlic/onions are cooled and butter is softened, place all the garlic, the butter, and half of the onions in food processor and blend for about 10 seconds. Add 1/2 teaspoon of salt if the butter is unsalted. Since the onions add sweetness, you want to adjust the amount of onions for your taste. I added all the onions, but I also wanted the extra flavor.

Once it’s all mixed, spread onto saran wrap and roll like a log, twisting the ends. Place in refrigerator for at least two hours, or ideally, overnight. The butter can be left in the fridge for a few days, or frozen.

DSC03305If you’re not keen on savory scones, but like the sound of the butter, here are other uses for it:

1. Sear and roast a large piece of steak, add butter at the end and let it melt into the steak.

2. Place some of the butter in a casserole dish with raw shrimp, and broil until the shrimp is cooked.

3. Eat on toast or any other type of bread.

4. Cook some pasta, and use the butter as your sauce.

5. Use to saute some vegetables.

To eat with the scones, make sure they’re a little warm, cut in half lengthwise, and put a small slice of butter on it. The butter soaks into the scone, while the outside stays nice and crisp.

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I have to ask, do you feel less knowledgeable about cats lately? I know I have. So you know how cats like to lie in the sun, even though their bodies are basically like mini heaters, which can get really uncomfortable in the middle of the night when it’s causing you to overheat but you don’t want to move because they look so freaking cute when they sleep?? Well, and I’m summarizing here, it’s because they are lazy. The extra heat allows their body to take a break from running the machine and their super fast metabolism. CAT FACT!

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Now for the recipes:

Roasted Red Pepper Scones with Cheddar and Chives

This recipe makes about 12 large scones, but can be halved or the scones cut smaller.

Ingredients:

3 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 1/4 teaspoon salt
2 teaspoons coarsely ground black pepper
8 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup fresh chives, diced small
1/3 cup grated extra sharp white cheddar
2/3 cup roasted, peeled, and diced red bell pepper (about 3-4 peppers) 1 to 1 1/4 cups buttermilk 1 egg, beaten
Directions:

1. If roasting the peppers, place on baking sheet lined with foil and broil on high, turning as the peppers get black spots. Remove from oven, place in a bowl and cover (or place in a ziploc). Cool, remove skin, and pat dry. Dice into small pieces.

2. Preheat the oven to 500 degrees. Put the flour, baking powder, baking soda, and seasonings salt, and pepper in your food processor and pulse a few times. Add butter and process for about 30-60 seconds.

3. Transfer mixture to a bowl and add in the chives, cheese and red peppers.

4. Add in buttermilk and combine. The dough should be a little sticky, but mostly pulling away from the side of the bowls. Add more flour or milk as necessary. At this point the dough can be refrigerated overnight.

5. When you’re ready to bake, separate dough into two discs, about 3/4 inch thick. Cut into six wedges and place wedges on a cookie sheet, lined with a silpat or parchment paper. Brush with a beaten egg and bake for 12-16 minutes, or shorter if you make the minis.

Caramelized Onion and Roasted Garlic Butter

Ingredients

3/4 cup unsalted butter, softened, plus 1 tablespoon, divided 1/4 teaspoon salt (only add if using unsalted butter)
1/2 yellow onion, sliced thinly
2 heads of garlic
1 tablespoon olive oil

Directions

1. Preheat oven to 400 degrees. Cut just the tops of the garlic heads off. Place garlic in a small pouch of foil and brush with oil. Roast garlic for 30-40 minutes, until brown on the edges of the garlic and easily pierced with a fork. Cool, remove from foil, and press the bottom of the garlic to remove the roasted cloves.

2. While garlic is cooking, add one tablespoon of butter to a pan and heat on medium low heat. Add onions and cook down, stirring every few minutes or so, until browned and caramelized. Set aside to cool.

3. Place softened butter, garlic and half of the onions in a food processor and blend for 10 seconds. Taste and add onions as desired. Place mixture on a sheet of saran wrap and roll into a log, twisting the ends. Place in fridge for at least two hours to develop flavor, or overnight if possible.

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3 thoughts on “Roasted Red Pepper Scones with Caramelized Onion and Roasted Garlic Butter

  1. YES! I’m one of five! For the win!
    I want that butter on everything… now! I think my problem would be waiting the two hours between making it and using it. #fail.

    Like

  2. Pingback: Brussels Sprouts Grilled Cheese | Cats Got My Tongue

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