Roasted Red Peppers

• Preheat oven to 350°F. Add all ingredients to a large bowl, toss well together to ensure each pepper is well covered. Remove peppers from marinade and place onto a parchment lined baking sheet, skin side up. Pour half of marinade over top of peppers, then place into oven and cook for about 55 minutes.
• Remove roasted peppers from baking sheet and immediately transfer to a Ziploc or a lidded container. Allow the peppers to ‘sweat’ for 15-20 minutes in there. Afterwards, peel the skin off with your fingers (it should come off pretty easily). After the skin has been removed, place peppers into the remaining marinade, and allow to cool in the marinade for 20 minutes. After cooled, remove from marinade, pat dry, and roughly chop.

Roasted Red Pepper & Goat Cheese Scones

Making the Dough

• Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of grease. Then, in a large mixing bowl, add both flours, baking powder, sugar, salt, pepper, and garlic powder. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small).
• Add in the chopped roasted red peppers, goat cheese, parmesan, and rosemary. Toss well with your hands until the ingredients are evenly dispersed throughout.
• Add cream and stir until combined. I usually use my hands for this, as I find they best incorporate the ingredients and you can also tell if the dough needs more moisture or not. After the liquids have been added and mixed, try to squeeze all of the dough together. If the dough does not ALL come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). If and when the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface.

Shaping, Cutting, and Resting

• Pat the dough, on every surface of it, to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 6-8 equal pieces. Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and place into the refrigerator for 30 minutes. Preheat the oven to 425°F.

Baking the Scones

• Remove scones from the fridge, brush the tops with more heavy cream and sprinkle with sea salt, then place into the preheated oven, and bake for about 15-20 minutes, or until turning golden brown. Enjoy warm or at room temperature.