Roasted Red Pepper, Onion, and Asparagus Scones

This recipe is based on my experience in Paris with the Liberté bakers. The bread has a wheaty, clean flavor. Because it is made with yeast rather than sourdough, it is wonderfully mild, with a gentle sweetness from the grain.

Variations

Seasonally, substitute cubed butternut squash or sweet potato for the asparagus, or use all peppers and onion. In the summertime, we like to add chopped fresh basil and cherry tomatoes. Cut 1 pound (453 g) of cherry tomatoes in half and dry in a 200°F (95°C) oven until they are a little bit moist but not crisp, about 4 hours. Mix into the scone dough along with 2 tablespoons (3 g) of chopped basil. Depending on the moistness of the tomatoes, the dough will be a little sticky. Refrigerate as needed before cutting into individual scones, then refrigerate or freeze again before baking.

Roasted Vegetables

Depending on the size of the vegetables, the weight may vary slightly. It is okay iAf there is slightly more or less for this recipe.
When roasting the vegetables, it is best to keep the asparagus whole. Depending on its thickness, it may finish roasting before the other vegetables and should be removed from the oven once tender. It will be easiest to peel the bell pepper if it is left in one large piece with any seeds and stem removed.
If you’d like, use jarred roasted red peppers, rinsed, patted dry, and roughly chopped, to save a little time.

Ingredients

Ingredient	Metric	Imperial	Metric	Imperial
	6 Scones		12 Scones
onion, cut into 1-inch (2.5 cm) chunks	40 g	(1½ oz)	80 g	(3 oz)
asparagus, peeled	40 g	(1½ oz)	80 g	(3 oz)
red bell pepper, stemmed and seeded but whole	35 g	(1¼ oz)	70 g	(2½ oz)
extra-virgin olive oil, for tossing
fine sea salt, for sprinkling

Ingredient

Metric

Imperial

Metric

Imperial

6 Scones

12 Scones

onion, cut into 1-inch (2.5 cm) chunks

40 g

(1½ oz)

80 g

(3 oz)

asparagus, peeled

40 g

(1½ oz)

80 g

(3 oz)

red bell pepper, stemmed
and seeded but whole

35 g

(1¼ oz)

70 g

(2½ oz)

extra-virgin olive oil, for tossing

fine sea salt, for sprinkling

Preheat the oven to 400°F (200°C).

Toss the vegetables in enough oil to coat, sprinkle with salt, and spread on a baking sheet. Roast until the
vegetables are tender and the skin from the pepper is charred, 30 to 35 minutes.

Remove from the oven. Once cool enough to handle, peel the skin from the pepper and discard. Let the vegetables
cool completely. Roughly chop and then refrigerate until cold.

Scone Dough

Ingredient	Metric	Imperial	Metric	Imperial
	6 Scones		12 Scones
unsalted butter,cold	84 g	3 ounces / 6 tablespoons	167 g	6 ounces/ tablespoons
egg yolk	9 g	2 teaspoons	18 g	1 large yolk
whole egg	14 g	2½ teaspoons	27 g	1 tablespoon plus 2 teaspoons
heavy cream	105 g	(¼ cup + 3 tbsp)	210 g	(¾ cup + 2 tbsp)
goat cheese, preferably chèvre	40 g	(1½ ounces)	80 g	(3 ounces)
Roasted Vegetables (page 208)	80 to 90 g	about 3 ounces	160 to 180 g	about 6 ounces
all-purpose flour	133 g	1 cup plus 11/2 tablespoons, plus more for dusting	266 g	2 cups plus 3 tablespoons, plus more for dusting
Whole rye flour	45 g	1/3 cup	90 g	2/3 cup
Sugar	20 g	1 tablespoon plus 2 teaspoons	41 g	3 tablespoons plus 1 teaspoon
Baking powder	8 g	1½ teaspoons	16 g	1 tablespoon
Fine sea salt	3 g	1½ teaspoons	6 g	1 tablespoon
Egg Wash
whole egg	55 g	1 large egg	55 g	1 large egg
egg yolk	17 g	1 large yolk	17 g	1 large yolk
heavy cream	30 g	2 tablespoons	30 g	2 tablespoons
flaky sea salt, for sprinkling (optional)

Ingredient

Metric

Imperial

Metric

Imperial

6 Scones

12 Scones

unsalted butter,cold

84 g

3 ounces / 6 tablespoons

167 g

6 ounces/ tablespoons

egg yolk

9 g

2 teaspoons

18 g

1 large yolk

whole egg

14 g

2½ teaspoons

27 g

1 tablespoon plus
2 teaspoons

heavy cream

105 g

(¼ cup + 3 tbsp)

210 g

(¾ cup + 2 tbsp)

goat cheese, preferably chèvre

40 g

(1½ ounces)

80 g

(3 ounces)

Roasted
Vegetables
(page 208)

80 to
90 g

about 3 ounces

160 to
180 g

about 6 ounces

all-purpose flour

133 g

1 cup plus
11/2 tablespoons,
plus more
for dusting

266 g

2 cups plus
3 tablespoons,
plus more
for dusting

Whole rye flour

45 g

1/3 cup

90 g

2/3 cup

Sugar

20 g

1 tablespoon
plus 2 teaspoons

41 g

3 tablespoons
plus 1 teaspoon

Baking powder

8 g

1½ teaspoons

16 g

1 tablespoon

Fine sea salt

3 g

1½ teaspoons

6 g

1 tablespoon

Egg Wash

whole egg

55 g

1 large egg

55 g

1 large egg

egg yolk

17 g

1 large yolk

17 g

1 large yolk

heavy cream

30 g

2 tablespoons

30 g

2 tablespoons

flaky sea salt, for sprinkling (optional)

Sprinkle a large sheet of parchment paper lightly with flour. Cut the butter into 1/4-inch (6 mm) cubes and return to the refrigerator. In a large spouted measuring cup, whisk together the egg yolk, egg, and cream. Gently combine the cheese and vegetables

In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, rye flour, sugar, baking powder, and salt. Toss together or mix on the lowest setting for 1 minute. Add the cubed butter. Pulse on the lowest speed to begin to incorporate the butter and keep the flour in the bowl. Increase the speed to low, then increase to medium-low to continue to mix and break the butter into smaller pieces until the mixture resembles a coarse meal, about 3 minutes total.

With the mixer running on low speed, stream in the cream mixture and mix until combined and beginning to come together around the paddle, 1 to 2 minutes. Stop the mixer, add the roasted vegetable and goat cheese mixture, pulse, and then mix on medium-low speed until combined and the roasted vegetables are distributed, about 1 minute more.

Transfer the dough to the prepared parchment paper and press evenly into a 7-inch (18 cm) round for six scones or a 10 by 6-inch (25 by 15 cm) rectangle for twelve scones. The dough should be 1/2 to 3/4 inch (1.25 to 2 cm) thick. Refrigerate for 2 to 3 hours, until firm.

For the round, cut the round in half and then cut each half into three equal triangles, for a total of six triangular scones. For the rectangle, cut the block in half lengthwise and then cut each half into six equal pieces, for a total of twelve rectangular scones. Alternatively, for round scones, cut with a round cookie cutter. Any trimmings can be pushed together one time and used.
The scones can be baked at this point, refrigerated for a day, or frozen for up to 3 weeks.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Set the scones on the baking sheet, leaving about an inch (2.5 cm) between each.
MAKE THE EGG WASH: Whisk together the egg, yolk, and cream in a small bowl. Brush the scones with the egg wash and sprinkle with flaky sea salt, if using. Bake until the scones are a rich golden brown, 20 to 30 minutes, depending on whether baking from cold or frozen.

Transfer the scones to a wire rack. Serve warm.