Even if you get crazy and add scallions, they're still basically white or dark orange inside brown upon brown around beige. Blah.
Here's how the genesis of this creation occurred: I was staring despondently at my cheese choices, pondering a way to spruce up my latest batch of scones. As is my wont, I was drawn to the pepper jack. I noticed that this particular log of cheese didn't have as many flecks of pepper bits as usual, and I suddenly wondered why I didn't just add peppers of my own. What can I say, folks--you just can't hold this gal down!
The roasted red peppers add color, kick, and, it's important to note, a little extra juice. Be careful that you don't wind up with wet dough and therefore a flat, sad scone. Don't skip the cayenne, either--it's not a huge amount, but you'll notice it, and you'll appreciate it.
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Salty and Spicy Scones
- 1-1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 tablespoons butter, cold and cubed
- 2/3 cup milk
- 1 egg, beaten
- 1 cup pepper jack cheese, shredded or chopped
- 1/2 cup bacon, cooked to crispy and chopped
- 1/2 cup roasted red peppers, chopped and blotted dry
Preheat oven to 350 degrees F.
Combine the dry ingredients and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the milk, beaten egg, cheese, bacon, and peppers using a fork just until everything is moistened and then turn the batter out onto a floured surface.
Form into an 8-inch wide disk.
Apply an egg wash and sprinkle with salt and pepper, then cut the round into 8 wedges.
Transfer to a baking sheet and bake for 15-20 minutes.