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Caramelised pepper scones
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Serve these mini savoury scones with cream cheese or a soft goat's cheese, such as St Moret or Chavroux Soignon Spreadable. Finish with a few roquette leaves and a little extra caramelised pepper mixture.
300g self-raising flour
½ tsp baking powder
75g butter, chilled and cut into cubes
100g The Bay Tree Caramelised Peppers
½ tsp dried thyme
1 medium egg
About 100ml whole milk
Scones are best eaten on the day they are made, or allow them to cool, then freeze in bags for up to 1 month. Thaw completely then warm through in a 180°C, gas mark 4 oven for 5 minutes before serving.
Take care when brushing the scones with milk. If any of the milk dribbles down the side of the scones, they may not rise evenly, so only coat the tops.
Typical values per serving:
This recipe was first published in May 2005.