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Savory Roasted Pepper Scones

• 3 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons coarsely ground black pepper
• 1/3cup chopped fresh chives
• 1/3 cup each roasted, peeled, seeded, and diced red and yellow bell pepper
• ½ cup grated cheddar cheese
• 8 tablespoons cold butter, cut into ¼ inch cubes
• 1 to 1 ¼ cups buttermilk
• Egg wash - 1 egg, beaten

Preheat oven to 500 degrees

In food processor, blend flour, baking powder, baking soda, salt and pepper briefly (about three pulses)

Add butter and process to a “mealy” consistency.

Add peppers herbs and cheese, processing briefly to combine.

Transfer mixture into a large bowl, add 1 cup buttermilk and stir to moisten.  If needed add more buttermilk up to ¼ cup.

 Place dough on a floured surface and form into a disk, ¾ to 1 inch in thickness.  Cut into wedges, brush top of each wedge with egg wash.  Place on half sheet pan and bake for approximately 15 - 20 minutes at 500 degrees.

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