Roasted Red Pepper Cornmeal Scones Recipe

Name: Roasted Red Pepper Cornmeal Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ½ cup cornmeal; 2 teaspoons of chopped fresh thyme or 1 teaspoon dried thyme; 2 teaspoons baking powder; ¼ teaspoon cream of tartar; ½ teaspoon salt; 1 egg, beaten; 1 teaspoon of packed brown sugar; ½ cup of chopped roasted red pepper; 1 cup buttermilk; 1 egg white, beaten until frothy

Servings: persons

2 cups all-purpose flour
½ cup cornmeal
2 teaspoons of chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons baking powder
¼ teaspoon cream of tartar
½ teaspoon salt
1 egg, beaten
1 teaspoon of packed brown sugar
½ cup of chopped roasted red pepper
1 cup buttermilk
1 egg white, beaten until frothy

1
Heat the oven to 425F Grease baking sheet.
2
In large bowl, stir together flour, cornmeal, thyme, baking powder cream of tarter, and salt.
3
In small bowl, beat together egg and brown sugar; stir in roasted red pepper.
4
Make a well in the center of the flour mixture, add egg mixture and butter milk.
5
With fork blend into flour mixture until soft dough forms (if dough is to stiff add additional buttermilk--if too sticky, add more flour).
6
Turn dough onto floured surface; gently form into 8-inch round.
7
Place on baking sheet; lightly score the top into 8 wedges.
8
brush with egg white.
9
Bake at 425F for 5 minutes; reduce temperature to 375F and bake an additional 30 to 35 minutes or until lightly browned and bottom sounds hollow when tapped.
10
Cool for 15 minutes on a wire rack.
11
For softer crust, wrap warm loaf in towel.
12
Serve warm.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, ½ cup cornmeal, 2 teaspoons of chopped fresh thyme or 1 teaspoon dried thyme, 2 teaspoons baking powder, and more.

Yes, Roasted Red Pepper Cornmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Red Pepper Cornmeal Scones

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