Fontina, Parmesan, and Roasted Red Pepper Scones with Smoked Paprika Butter

Fontina, Parmesan, and Roasted Red Pepper Scones

Makes 12 scones

1 3/4 cups self-rising flour
1/8 teaspoon ground black pepper
3 tablespoons cold salted butter, cut into pieces
1/2 cup coarsely shredded fontina cheese
1/2 cup finely grated Parmesan cheese*
1/4 cup very finely chopped roasted red pepper
1 cup plus 1 tablespoon heavy whipping cream, divided
Smoked Paprika Butter

Smoked Paprika Butter

This recipe, teeming with the smokey flavor of paprika, is the perfect complement to our Fontina, Parmesan, and Roasted Red Pepper Scones.

Makes ½ cup

½ cup salted butter, at room temperature
½ teaspoon smoked paprika

• In a small bowl, combine butter and paprika, stirring until thoroughly blended. Pipe or decoratively swirl butter into a serving dish.

Make-Ahead Tip: Smoked Paprika Butter may be made a day in advance, covered, and refrigerated. Let come to room temperature before serving.

Fontina, Parmesan, and Roasted Red Pepper Scones

• Preheat oven to 400°.
• Spray 2 (6-well) heart-shaped pans† with nonstick baking spray with flour. Set aside.
• In a medium bowl, combine flour and black pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheeses and roasted red pepper, tossing to coat with flour. Add 1 cup cream, stirring until mixture comes together as a dough. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
• Using a levered 3-tablespoon scoop, drop dough into wells of prepared pans, patting dough to create a level surface. Brush dough with remaining 1 tablespoon cream.
• Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
• Serve warm with Smoked Paprika Butter, if desired.

I do love a savoury scone.  My mum had a friend who we always called Auntie Gladys and we would often visit and one of my most vivid memories is hot cheese scones straight out of the oven with lashings of butter, yummy.

So I think I'll give this recipe a go.

Christy