There has been some excitement, anxiety, worry, stress, going on in our house and we don’t even have kids at home right now.

You would think this would make me bake more but that doesn’t always work for me.

First let me share with you (okay, the 2 of you who read this) what is going on.  First of all, our son Eliot went back to finish college after Christmas and decided he didn’t want to finish.  Now, if you know my son at all, you know that he gets stressed out very easily. I have NO idea where he gets that by the way.  So, we dropped him off in London not knowing what was going to happen and if we would see him in a few days again.  But,  we thank God that he took time to talk to his teachers and they encouraged him to finish these last 4 months and get his diploma.  He also handled a stressful situation with his roommate and a teacher he needed to make amends with.  All in all, I am very proud of him for dealing with many situations that as adults we don’t like to do.  I have had many conversations with him since and he is happy where he is and excited by what he is learning and experiencing.  God is truly good and answers many prayers of this mother.

Secondly, our daughter, Meredith, went to Boston to be with her boyfriend, Kenji after Christmas and then headed back to Langley, BC.  Somewhere in that time and now she has decided she is going to Teach English as a Second language (ESL) in S. Korea. I was not shocked by this as we always thought she might do this sometime.  They started the process and BAM! It is happening.  She could leave in the next couple weeks. Yes, VERY SOON.  The good thing is she is coming home on Tuesday February 12th.  The bad thing is I am going to Phoenix on February 17th until the 25th.  If you are a mom, you are doing the math right now and realizing I only have a few days to be with her before she may leave  again for a year to a country I know nothing about.  Now, she is going to Toronto on the 16th because she needs to be near the Consulate as they will probably leave near the end of February to start teaching March 1st or so.

So, there you go, you may now understand the many emotions, prayers and ups and downs I have been feeling the last month.  So, now we bake.

These scones looked so good and I had never made scones that were sweetish. So, here goes.

Mix flour, sugar, salt, baking soda together than add the butter and crumble it.

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Oh, I bought these cool spoons/spatulas/mixer things when we went to Jordon a few weeks ago.  I love them. They don’t scape metal, mix well and scrape well!  Awesome.

Mix egg and buttermilk together and add to the flour mixture all at once. Make sure all the flour is mixed in well, but before all the mixture in incorporated, add red pepper, feta cheese and basil.

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As you can see, this is not basil but Cilantro which is what I had in the fridge.  The red peppers are from a jar but you could actually roast a red pepper over the stove burner.  Sorry, NOT happening.

Mix and then dump all on a floured surface.

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Doesn’t look so good yet, does it?  Oh, you just wait, your mouth will be watering soon.  I can feel the stress lifting now.

If the mixture is too wet, you will need to add more flour to dry it up a bit. The dough should be moist but still shaggy.

Knead into a 8 inch round. Transfer dough to prepared skillet. Use a serrated knife to mark an inch deep X into the dough. Brush generously with buttermilk and top with pepper.

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Place in oven and bake for 35 to 45 minutes or until top is deep golden and a skewer inserted in the center comes out clean.  My dough seemed to be REALLY thick so it took longer than 45 minutes.

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Let sit in pan for about 10 minutes before removing.  Best served warm although I did have the next few days and they were still good enough to eat.

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Is your mouth watering??  Mine is.

Until we meet again.

Roasted Red Pepper & Feta Skillet Scones

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