Roasted Pepper Feta Scones

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Roasted Pepper Feta Scones

Roasted Pepper Feta Scones

When I worked in a small bakery, my first responsibility of the day was to fill the pastry case with hot, freshly baked scones. In the darkness of the morning hours, scones were simple enough for my tired mind to understand. Flour, butter, and baking powder—the essentials—were assembled at my right hand. The hum of the mixer accompanied by my practiced motion of tossing in the ingredients became the melody to the break of day.

Once in the case, there was only a brief moment of respite before moving onto the next task.

Roasted Pepper Feta Scones Roasted Pepper Feta Scones

Though the scones were simple enough of a task to my weary mind, I quickly grew tired of them. I resented the spicy peach scones for taking so much longer to assemble. The raspberry white chocolate tested my patience when the raspberries often gave the dough too much moisture (and the scones would bake up as flat as a pancake). The blueberry became a disappointment whenever the bright blueberry color would bleed throughout the batter instead of staying intact.

These scones became my labor of love. I worked hard to produce consistent scones, despite each varieties' quirks. On those mornings when I wasn't ready to face a fight with raspberry white chocolate scones (again), I started inventing my own flavors, with the ingredients hiding around the bakery. Apple cinnamon, white chocolate mocha cappuccino, and chocolate mint became hits among the regulars. These scones were the one item at the bakery I could truly call my own.

Roasted Pepper Feta Scones

Nevertheless, when my time at the bakery came to a close, I was in no hurry to whip up another batch of scones any time soon. After making thousands of scones by hand (and nibbling on too many stale scones destined for the trash), I think I've had my fair share for the next few months (or, to be honest, years).

However, since I rarely made savory scones at the bakery, they still intrigue me. Just about anything could end up in a savory scone—how was anyone supposed to choose? After a little creative thinking (and a craving for roasted bell peppers), these Roasted Pepper Feta Scones were born. Finally a scone that isn't just for breakfast!

Roasted Pepper Feta Scones

Roasted Pepper Feta Scones are buttery, light, and flavorful. Featuring roasted peppers, feta cheese, and green onion, these three flavors come together to make a scone that is as welcome at lunch time as breakfast. You may roast the bell peppers yourself or, for convenience, pick up a jar of roasted peppers at the local market. These tips for making mile-high, flaky biscuits also apply to making scones: check them out!

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Black Bean Salsa

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Black Bean Salsa

Black Bean Salsa

My mother decided to throw a dinner party last weekend to celebrate the arrival of summer/Fourth of July with a few of her skiing friends. Naturally, I stepped in and had a few things to say about what was going to be on the menu. My mother listened politely, but respectfully disagreed. You see, my mother and I have very different ideas about what a dinner party should entail.

I love to throw dinner parties. I'll use any excuse I can find to bring a few friends into my home (and into my kitchen). Many days in advance, I like to plan out the menu. The food must be seasonal, fresh, and homemade. I'll run through a list of ideas for dishes in my head. Over the next few days, I may add a few here and remove a few there. I try to make the menu cohesive. Will the appetizer complement the dessert? Is there a theme? Did I plan to make too much food again?

I have been known to go a little, well, overboard every once in awhile.

(For those of you who also love to throw a good dinner party, you should check out The Table Set podcast. Fun and informative!)

Black Bean Salsa

My mother, on the other hand, likes to keep things as simple and easy as possible. The least amount of work she has to put into the planning and execution of her party, the better. While I can completely respect her minimalist style, it just isn't mine. I love elaborate meals. I love cooking or baking every component from scratch. And, perhaps most unlike my mother, I love to have a reason to spend hours in the kitchen.

When it came to planning the menu for this particular dinner party, my mother and I were able to find middle ground. A Mexican theme was decided upon, with chips and salsa as the appetizer and tacos as the main course; dessert was all mine (it was so good, you can bet I'll be sharing it with you soon). Knowing myself, I wanted to make the tortilla chips from scratch. My mother put that idea to rest in the blink of an eye. Nevertheless, I insisted the salsa should at least be fresh and homemade. The rest is history.

Following the "simple and easy" approach of my mother, this Black Bean Salsa has flavors complex enough for me—the perfect compromise.

Black Bean Salsa

This Black Bean Salsa is bright, colorful, and delicious. The flavors are complex, with hints of bell pepper, tomato, lime, and red onion to round out the heartiness of the black beans. This definitely isn't a salsa from a jar. Make this the night before eating to allow the flavors to meld and bring out the best flavor. While this salsa rests somewhere between mild and medium, you could add more heat by including the seeds from the diced jalapeno or by sprinkling in a few red pepper flakes. Serve with tortilla chips or as a topping to your next taco or burrito.

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