zoom Caramelised pepper scones
  • Save to your scrapbook
  • Save to your scrapbook

    Caramelised pepper scones

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Caramelised pepper scones

    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.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes, plus cooling
    • Total time: 35 minutes, plus cooling 35 minutes

    Makes: 16


    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


    1. Preheat the oven to 220°C, gas mark 7. Lightly grease a baking sheet. Sift the flour and baking powder into a large mixing bowl. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the peppers with their liquid and the thyme. Season.
    2. Crack the egg into a measuring jug, beat lightly with a fork, then add enough milk to the jug to measure 150ml in total. Make a well in the centre of the flour, pour in the egg mixture and mix with a round-bladed knife to form a soft dough.
    3. Transfer the dough to a lightly floured work surface and knead briefly until smooth. Roll out to 1cm thick. Using a straight-sided 5cm round pastry cutter, cut out 16 scones, re-rolling the dough as you go.
    4. Arrange the scones on the prepared baking sheet, making sure that they are spaced apart, without touching. Carefully brush the tops of the scones with a little more milk. Bake for 15 minutes or until well risen and golden. Cool on a wire rack.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.


    Average user rating

    5 stars