Roasted Red Pepper & Cheddar Savoury Scones
Makes: 4-5 adult scones and 15 baby mini scones
IngredientS
450g self-raising flour
2 tsp baking powder
100g cold unsalted butter, diced
80g mature cheddar, grated and 80g mild
130g roasted red pepper (from a jar or homemade), very well drained and finely diced
3 tsp dried oregano
1 tsp black pepper and a pinch of salt (adult mixture only)
200ml whole milk
2 medium eggs
Method
Preheat the oven to 190°C fan and line a baking tray.
Rub the butter into the flour and baking powder until it resembles breadcrumbs.
Stir through, oregano and finely diced red pepper.
Divide into to bowls
In a jug, whisk together the milk and eggs before adding to the flour mixture. ( half in each) Mix gently until a soft dough forms—don’t overwork it. At this point also add the cheese in
Add the black pepper and salt to the remaining adult dough and gently knead through.
Pat the dough to around 2.5cm thick for babies and 3 for adults and cut out:
4 adult scones
15 baby mini scones
Brush the tops with a little milk.
Bake:
Baby mini scones: 18 minutes
Adult scones: 23 minutes
Cool completely before freezing.
Roast your own peppers for an even sweeter flavour, or use jarred roasted peppers—just make sure you pat them really dry so the scones stay light.
Serving Suggestions
Tiny Feasters: Delicious on their own, with cream cheese, topped with roasted veg.
Adults: Serve warm with salted butter, cream cheese, topped with roasted veg, siracha and a drizzle of honey or alongside homemade soup
I think these would also be delicious with a little Parmesan sprinkled on top of the adult scones before baking, giving them a golden, crispy finish while keeping the baby version simple.
These can be frozen before baking or after baking.
