It is what you say it is.
It’s not ‘Oh Lordy I woke up late for this coffee meeting and I haven’t washed my hair in three days’… it’s called the Top Knot Bun.
It’s not ‘I can’t muster the strength to make anything other than popcorn for dinner’… it’s High Fiber Dinnertime (followed by a handful of chocolate chips for dinner, and big happy breakfast).
It’s not ‘Wasting time online window shopping’… it’s Life Research (and I just like to imagine that I can afford that dress).
It’s not ‘Irish Soda Bread’… it’s Skillet Scones (with peppers and feta and yaaaayyyy for basil!).
It is what you say it is.
All white everything.
Measuring flour is like a meditation for me. Does it have this effect on you too?
Flavor bits include: fresh red pepper, salty and crumbly feta cheese, fresh basil, and cracked black pepper.
Why would we add plain old, lack luster (not really) red pepper to this dish when we can roast the heck out of it and make it look all charred and beautiful!?
I charred this pepper over a gas stove using a medium flame and a pair of tongs (I accidentally typed thongs… gross).
The charred skin is gently peeled from the pepper (using a butterknife) and the pepper is deseeded and diced.
Ps… welcome to flavor-town. You know what’s up.
Wet meets dry. Dry meets wet. It’s a meeting of the minds.
I love to leave a few of the charred bits on the red pepper. It makes for pretty colorings and hella flavorings.
Also, the salty feta cheese is such a high-point in these monster scones.
Because I’m such a fan, I made these Feta and Chive Biscuits too! Soo bonkers delicious!
My dough was looking a bit too wet. I might have been a tab over-eager (and totally on the phone) while measuring the buttermilk.
Realtalk: I needed to add more flour. Be cool… it worked.
The incorporated batter is moist but shaggy. About 8 solid kneads will bring it together into a doughy flavorball (official baking term of 2013).
We use a big ol’ butcher knife to slice an X deep into the dough. We brush generously with buttermilk and sprinkle enthusiastically with crushed black peppercorns. It’s just what we do.
After some quality time in the oven, the Skillet Scone is browned on top and golden crispy on the bottom.
Like everything in the world (besides ice cubes and baguette and kittens) it is best straight out of the oven.
This bread is dense and thoughtful. It’s mostly thoughtful because I’ve been thinking about it nonstop since I had my first slice this morning. It’s full of flavor pockets and a beautiful tang from the feta and buttermilk. Feel free to substitute chopped chives for the basil. If you don’t have a cast iron skillet on-hand for baking, a well-greased 9-inch round pan will do just fine.
Ok… I’ve got the bread! Who is making the big pot of chili? I’ll be right over. Sweet. Thaaaaanks!
xo
Roasted Red Pepper, Feta & Basil Skillet Scones
makes 8 servings
adapted from Simply Recipes
4 to 4 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1 cup coarsely chopped roasted red peppers*
heaping 1/2 cup coarsely crumbled feta cheese
3 tablespoons coarsely chopped fresh basil
1 teaspoon coarsely ground black pepper
*If you’re starting with fresh red bell pepper, it will need to be roasted and toasted first. Turn a gas stovetop burner on to medium heat. Place the entire pepper directly over the flame and allow to rest there until blackened and charred. Use a pair of tongs to flip the pepper so that it can be browned on all sides. Remove from the flame, cut in half (removing the top and seeds) and use a sharp knife to gently peel away the charred skin. You can leave a bit of the charred skin in tact for a rustic look and taste. Coarsely chop the pepper and set aside.
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Grease a large (9 or 10-inch) cast iron skillet with either olive oil or vegetable shortening and set aside. Alternately you can use a greased round cake pan if your don’t have a cast iron skillet.
In a large bowl, whisk together flour, sugar, salt, and baking soda.
Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients. Some bits of butter will be the size of small peas, others the size of oat flakes.
In a small bowl, beat together egg and buttermilk.
Add the wet ingredients all at once to the dry ingredients. Stir with a wooden spoon, working to moisten every bit of flour with the buttermilk mixture. Before the mixture is entirely incorporated, add red pepper, feta cheese, and basil. Dump mixture out onto a clean work surface and gently knead together. If the dough is too sticky, add a bit more flour. The dough should be moist but still shaggy. Gather into a 1 1/2-inch thick about 8-inch round. The dough will be shaggy, that’s better than over-kneading the dough.
Transfer dough to prepared pan. Use a serrated knife to mark an inch deep X into the dough. Brush generously with buttermilk and top with cracked black peppercorns. Place in the oven and allow to bake for 35 to 45 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. If you’re using a regular cake pan instead of cast iron, check the scones after 30 minutes.
Let bread rest in the pan for 10 minutes before removing. Serve warm. This bread is best served straight from the oven or warm. It is best the day it is made.
Britini A. Sombke
Hey there! Do you think this would work out well with a milk substitute as opposed to the buttermilk? (Lactose intolerant, unfortunately) I was thinking cashew/almond milk
joythebaker
Yes I think almond or cashew milk with just a dash of vinegar would work wonders!
Anne
This looks great! I have never owned a skillet however and not sure I will any time soon. Can this still be made just on a baking try like a savoury scone?
joythebaker
yes! just try a regular round cake pan!
Sargento Cheese
These skillet scones look utterly irresistable! The blend of wet and dry ingredients really makes this recipe unique! We would love to try this with Sargento Crumbled Blue Cheese for a fun and natural taste!
Lizzie
This is fabulous. Mixed some caramelized mushrooms in too and took it to a pot luck lunch. Great flavours and went down a storm (despite me taking it out probably 5 minutes early). Will make again.
la pintade aixoise
Yahhh It looks f****** good ! I planed to make your rosemary cornbread or pull apart cinnamon bread. My man choose the first… But I’ll be back, I’ll be back, your recipes are awesome ! Theses salted scones seem to taste amazing. I’ll wait for the seasonal red pepper here in Provence, but it’s hard to wait !
Malwinka
I baked your bread! Mmm…it’s delicious!
Chineka @ Savor the Baking
This looks delicious and would make for a great breakfast or side at lunch.
IleneG
Thank you for this creation!!!!!!
I made the recipe exactly as stated. I love the skillet idea….Scone has great eye appeal but definitely lacking in the flavor department and had a big-time soda aftertaste. Will switch to baking pwd. and add grey poupon & tarragon next time to give it a flavor boost.
Katie
Oh me, oh my. Joy you dirty girl. This looks AMAZING. Can’t wait to try making at home.
XX .
Katie
Jessica
Can u use almond milk instead of buttermilk?
joythebaker
there needs to be an acidic element to the liquid.
Jessica
So adding a bit of lemon juice would work?
Lee
Oh my goodness!!! Just made these little kings of sconeyness!!! Very tasty!
Ulrica
Oh wow! This is a recipe I absolutely must make soon. It looks really wonderful!
Love your blog by the way. :)
/Ulrica
Ashton
This is UN-freakin-REAL.
shruti
Just looking at the picture makes my mouth water..they look delicious!
Loretta | A Finn In The Kitchen
I’ll take it! They look too wonderful to pass up. Plus, anything in a skillet is amazing.
Jeff @ Cheeseburger
This skillet scones looks very delicious. Another marvelous recipe Joy!
Tracy
I just love that red pepper picture! Fab job once again, Joy!!
SeattleDee
The skillet scone photo looks d’lish, but I’m especially fond of the philosophy…”it is what you say it is!”
Marie
This has been such a Joy-The-Bajer week for me! I made the polenta and tomato sauce on Thursday and I think this is going to become one of my go-to recipe for polenta! And I’ve just made these wonderful scones -utterly delicious :) thank you so much Joy for your great though simple recipes (can you read minds? Everything I needed was in my fridge!)
Kevin @ Closet Cooking
These savoury scones are just packed with flavour!
danielle
I love the idea of a savory scone! I wanted to let you know that I featured this in my “What I Bookmarked This Week” post – stop by and see.
Megan
I have made tons of stuff from your site and loved it all, but I don’t know what went wrong here! I had to used jarred roasted red peppers because I have an electric stove and I think it added too much moisture. Then to compensate I added more flour, but it came out just doughy, thick, heavy, and tasteless!
Angie
This is exactly what happened to me! I haven’t gotten up the nerve to try again haha
Simply Life
wow! this looks incredible! I’m definitely hanging onto this recipe!
Becca- cookie jar treats
If i knew how to make chilli i would so make some! My mom has a great recipe for it, maybe ill ask her for it ;)
These skillet scones look great!
kathleen @ the lushers
Skillet scones? Genius!
I’ve been having a love affair with feta lately, so I’m going to have to try these soon.
In the meantime, can you help me with the topknot, because today it was just a sad, messy ponytail?
Ellie@Fit for the Soul
Oh goodness gracious~this looks so mouthwateringly goood!!! I’m a biiiiig fan of scones but never tried a savory one.
Mi Vida en un Dulce
These scones look so good. I don’t like red pepper, but love feta, so maybe I can replace it by tomato, what do you think?
erinn johnson
This would make a light and easy dinner, served with some nice greens tossed with a light vinaigrette.
Emma
Wow these scones look fantastic. I have just discovered your blog and will be following from now on. Please check out the blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!
Anne
I want this in my face. Right now.
Bernadette @ Now Stir It Up
What great flavors in a scone. I love skillet baking because you get such a crispy crust.
amy
I made this last night and it was amazing, my co-workers are currently enjoying the leftovers. You are the rock star of these savory scone/biscuits things!
Summer @ Mallow and Co
Ah the Top Knot Bun – God’s gift to women ;) Can I just say how much I love scones, and these ones look over the top! Definitely going to try them this week!
brianne
measuring flour is meditation for me too. i hear ya.
these scones look lovely. i’ve been drooling since i saw the pic on twitter. thanks for sharing the recipe! love you, Joy! have a great day!
Katrina @ Warm Vanilla Sugar
I love the sound of these joy! What an awesome way to make a scone!
Gayatri
Hi Joy
I love your blog and read it regularly. Your recipes and writing are awesome.
Can this dough be frozen?
Rachael B
That last side shot is just glamorous. It’s all like “you wish you had me, but you don’t.” It’s right…
Julia
Finally working up the nerve to actually post on your blog site! I’m sure you hear this plenty, but, you’re such an inspiration. Not only are your photographs beautiful, your recipes completely approachable, but, without a doubt, everything I’ve made from your site, has been mouth-watering delicious! So, thank you.
Now. Off to find a cast iron skillet.
joythebaker
thank you for taking the time to leave a comment! i appreciate your kind words. happy baking!
Shushmi
I am sporting a ‘top-knot bun’ myself today. Its the January blues making me this way I swear.
joythebaker
real.
Ellen
Ooooh, I like that this makes a big ol’ scone. Maybe it is the size that counts.
Margee
Wow, these are “Joy-ous”!
Thanks for the recipe ;)
Laura @FoodSnobSTL
Thank you for making a savory scone. The scone has been redeemed!
Kristen M.
So funny. I got to the bottom of the post where you asked who is making the big pot of chili and I, in fact, am today! It’ll be ready in about an hour but I’m guessing you can’t get up to Seattle with the scones by then. Oh well!
bakerkat
Yum these scones are made for me since I love feta cheese.
Your photos are extra pretty today
Chocolate Cake Blog
Awesome looking scones! Fab photography and love the recipe. Thanks :)
Nicole @ the Dirty oven
Flavorball… Loves.
joythebaker
heart you!
Jenny
If the red pepper is being stubborn and doesn’t want to let go of its charred bits, stick it in a plastic bag. It won’t change its attitude, but it will be easier to peel!
Mateusz
ouh! That looks delicious! I must try it!
Btw. Thank you for being amazing! ;)
I love what you do and I love you Joy! ;*
Maddy
This looks delish. Bet it would be perfect with eggs on a lazy Sunday morning. Thanks Joy!
Theodora
this recipy really reminded me of a bread the bakery in the neighbourhood where I grew up made. my father always went to the bakery every saturday morning and bought one, exactly when they took them out of the oven. that bread was delicious.. the only difference is that it had chopped black olives and tomato inside with the feta cheese, I really recomend it! :)
Emily Joy Hope
Joy the Baker, you have the most amazing recipes! My boyfriend just bought a house, and although I’ve always loved cooking, I am becoming more and ore of a fan of baking, especially in this new beautiful kitchen I am lucky enough to use! I found your blog just in time for the holidays, and have had so much fun creating your recipes.
One quick note- I always want to ‘pin’ your recipes on pinterest and for some reason, never am able to do it. I’ve tried from a few different computers and still no luck! Do you know why this may happen?
Thank so much!
Emily
joythebaker
the pinning may be a flickr issue, but i don’t have any issues from my computer. happy baking to you! xo.
Annie
Any predictions on how well these would freeze? Say, If I ate half and froze the other half for later?
joythebaker
i have half of a baked batch of these scones double wrapped in the freezer right now. i’m going to take them out of the freezer, thaw them at room temperature, wrap them in foil and warm them in the oven before serving again.
Annie
awesome, thanks!
Rocky Mountain Woman
I am always looking for recipes to make in my skillet. Cooking in it makes me feel all competent and cool. I will definitely give this a whirl. What a great side for fried chicken!
sweetmaddy
HELLA
joythebaker
yea… i went there.
liz | carpeseason
You are a scone professional.
I need these in my mouth five minutes ago.
Sara @ The Cozy Herbivore
Gorgeous! Love the combination of roasted red pepper & feta cheese. So perfect for a savory breakfast. I can’t wait to give these pretty babies a try!
Katie @ Blonde Ambition
oh my god. love the bits of cheese sprinkled in in that shot of the sliced scone.
roasting red peppers is one of my favorite things. it makes my house smell amazing (but sometimes a little like i burnt something, oops). thanks for the butterknife tip, i usually just end up with charred pepper skin all over my hands! ;)
Stacy
That skillet scone right there is a beautiful thing. And as a vegetarian, I’m always excited to see a savory scone without bacon, though I surely understand the appeal. Thanks for another beauty of a recipe, Joy!
Eileen
Now this is a scone I can most definitely get behind. It reminds me of the spinach and feta scones I used to get for breakfast at Espresso Royale in Ann Arbor years ago. I can just see myself running out the door with one of these in the mornings instead!
Stefanie @ Sarcastic Cooking
What an amazing flavorball! Why don’t I owna cast iron skillet?!?!?! I need to get on this in 2013!
Sharmila
Hi Joy! I’m Sharmila. I have chilli. Would love both the bread and your company over to share some chilli for dinner.
San Francisco awaits… :)
P.S…I also have a chocolate cake
sara
Lovely! I adore savory scones…such a tasty treat. :)
Chrys
Wow, this looks tasty!! Thanks for sharing!
talkradio
Our Greek neighbors growing up taught us that after you roast the heck out of the red peppers, it is easier to peel the skin off if you put them in a paper bag and roll it up so they steam. Leave for a few minutes, and BOOM. Easier.
Mary @ The Kitchen Paper
I’ll admit that I’m not huge on savory scones… but this looks freaking delicious. I’m all for it!
Melissa Jensen
I’ve been thinking this for a while. but this latest recipe proves my theory: Joy, we are soulmates.
Diane, A Broad
Not gonna lie. I kind of wish you’d left it as “thongs.”
joythebaker
you and me both…
Michelle
This looks amazing. I mean, I’ve made the feta chive sour cream scones three times already and I am in love with them. But these must be tried. Today.
Becky @ Olives n Wine
Goodness this looks delightful! I actually thought I could smell it baking through my computer screen while reading… Wishful thinking ;)
Kaitlin Welch
This looks delicious!!
xx Kait
joelle (on a pink typewriter)
That is SUCH a great photo of the pepper against the window (and the scones look amazing too, of course). Can you be my photography teacher? ;)
Anele @ Success Along the Weigh
What a shame…I have all of the ingredients on hand.
Maggie
I can get on board with anything that uses my skillet, I really can. Yum!
Lisa M
Yum! I made the chili last night so you can bring the bread over this evening :0)
Is it possible to use sun-dried tomatoes instead of (or alongside) the pepper?
Can’t wait to try this. Thanks for the recipe!
Amanda @ Once Upon a Recipe
these look mega. one problem – i don’t have a gas stove…any other recommendations for roasting the red pepper? perhaps a nap under the broiler?
Vicki B
These look fabulous!
Laura (Tutti Dolci)
roasted red pepper + feta sounds like the perfect match!
Libby
I made your feta and chive scones last week and they have changed my life. I mean that literally. I never thought I could create anything that involved the cutting of butter into flour (I do not know where I developed this irrational idea) and kneading intimidates me in general. But how could I ignore the pinging in the back of my mind saying, “you have to eat these scones, there’s feta in them!” So I made them. And I have made a variation of them several times this week and they get better and better every time.
So glad I didn’t give up butter for New Years.
valerie { all mussed up }
numsters!
i scored a retro yellow enamel/cast iron skillet last month and have been going to town on skillet renditions of favorite recipes. i cannot WAIT to get some scones all up in there.
Beth
This looks and sounds absolutely delectable! Must get me a red pepper and some feta…
Glenda O'Connor
Will an electric burner work for the pepper roasting part?
joythebaker
you’ll need an actual flame for this preparation of roasted peppers.
ileana
I wish I had some of this right now!
Kristi @ 30 Pounds of Apples
These look mighty delicious. I must admit: I do not own a cast iron skillet, nor have I ever cooked with one (I know, I can hardly handle the shame.) I suppose I’ve always been nervous about the seasoning process, nervous that I won’t season it enough, or that I won’t know when it’s properly seasoned, or that… ah!
Any tips for this cast-iron novice? Should I just take the plunge and buy a skillet?!
Lindsay @ The Live-In Kitchen
I’m totally dying to eat this. I love the combination of roasted red pepper and feta!
Chris
and i just made one-skillet turkey quinoa chili last night…..ugh! where was this yesterday?!?!? dang! looks awesome!
Sophie
I love all types of scones, sweet and savoury, so this looks like heaven to me.
Definitely making this the next time I have some feta in the fridge.
Yum!
Jordan
That. looks. incredible. I WILL be making it soon!
Amanda @ The Dormestic Goddess
I want. I want. I want! I’m calling this one of the best ideas ever! Cutting scones and positioning them is always my least favorite (and totally unnecessary) step! These look phenomenal!
Christy @ My Invisible Crown
Every single time without fail when typing tongs thongs comes out. Very odd and now a very funny phenomenon! I love your use of the salt and pepper cellar. The way you have coarse and fine salt. I’ve recently gotten a new one and told myself I need a third. Glad it isn’t just me!
Meghan
OMGEEE!! Yum! The only problem I have with any of this is that I’m not really sure why you’re NOT roasting red peppers with thongs. That said, I’m totally into life research, top knots and skillet scones.
Lauren at Keep It Sweet
Um, these savory scones are seriously calling my name!!
Candice @ The Savory and The Beautiful
Is it bad that i want to eat the entire pan all by myself, a nibble hear, a nibble there and there?! You make these dishes look like i wouldn’t gain an ounce if i ate the whole thing :-/ enjoy chica!
Mara @ Elemental Custard
I’m glad this just happened. Way to take one for the team Joy. I needed this in my life.
taylor @ taylormade
okay this just looks amazing. for some reason making bread always intimidates me, and this recipe definitely does.. but I should give it a try! I can make it work… and if not, I’ll just say that it’s supposed to be that way ;)
georgie @geodoes
so it’s not ‘I’ve been making bad life choices and having milkshakes for breakfast and pancakes for dinner’…it’s ‘I’ve been doubly making sure I get my daily recommended intake of the necessary amounts of sucrose.’ good justification. I’m going to make a great life choice and make these tomorrow!
Laura
Deeeeeelicious Joy! Have tried it with buckwheat and wholegrain flour. Your blog is a total joy full inspiration – thank you
Keisha
Yay! I saw the picture on twitter and it looked so good. Im glad you posted the recipe
Averie @ Averie Cooks
Great looking bread and love that it’s made in the skillet. Easy! Love that!
And that is one seriously well-roasted red pepper. I bet it was packed with flavor!
As Leo
Seems so simple yet looks so del-i-ciOus!!
Margherita
That is one good-looking skillet, no doubt about that!
Jayne
This is INCREDIBLE! Never thought you could make scones on a cast iron skillet. Love the flavour combo. I’m gonna be making a tuna pasta dish with the exact same flavours for dinner tonight.
Cristina
Oh man. It is 1:33am. I am now incredibly hungry and I can just begin to taste the crazy flavors that are going on in this recipe. Definitely going to try this one. Thanks!
B (Make Do and Spend)
Haha – I loved your – ‘it is what you say it is’ examples
I can think of many of my own!
mary @ B&Gjournals
yumm—and your writing is always as fun and awesome as the food you share, i can’t ever get enough :)
Angela @ the fairy bread chronicles
HOLY WOWSERS THIS LOOKS DANG TASTY. such a fan of savoury scones, and then you just stole my heart by roasting the bejeebers out of that capsicum (oh sorry, “pepper” in american speak). needless to say, thank you and your skillet joy!
Caz
Love the oh so pretty charred red pepper and savoury scones must be tried.
Nicole
It truly is time for me to dive into the realm of savory scones. I’ve been sweet on scones for way too long now.
shirley@bells-bakery
Ha ha thongs..well that would be just weird! This sound delicious, loooove roasted peppers!