My mum was an amazing cook and baker and growing up our home was filled with the smell of cooking and baking. Â She cooked everything from scratch including bread and biscuits. Â One of my favorite things that she baked was her savory scones. Â She could whip them up in 10 minutes flat and always said that the less you handled them the better they were. Â She never rolled our her scones, she just patted them down and often just cut the in to triangles rather than cut them in to circles.
When my mum died I took her cook books, but to be honest most of the time she cooked from memory. Â I have this recipe as she used to cook it for me when she came to visit when we lived down south as she knew how much I adored them. Â The secret ingredient is paprika, which is used in a very small amount to add a smokey flavour to the scones
Ingredients (makes 12)
- 300g self-raising flour
- 75g cold butter cubed
- 100g Char-grilled Peppers (chopped)
- ½ tsp Paprika
- ½ tsp baking powder
- 100ml milk
- 1 egg
- Heat your oven to 220 degrees c (gas mark 7) and lightly grease a baking tray or use a silicone baking sheet on top of a tray.
- Place flour and baking powder in to a bowl and rub in the butter until it resembles bread crumbs (I actually use my food blender for this part and just give it a quick pulse).
- Crack and beat the egg and add enough milk to it to make 150ml.
- Add the peppers and paprika (the paprika adds a lovely smoky hint to the scones without overpowering them)Â to the liquid and mix in to the dry mix with a butter knife till it is a soft dough. Â Do not over mix.
- On a lightly floured surface kneed until smooth and roll out till around 1 cm thick (I just press with my hands).
- Cut with a 7cm (ish) cutter ( you will get approx 12Â scones)
- Place on the baking tray and brush the tops of them with some milk (try not to go over the edge as it stops them rising evenly)
- Bake for 15 minutes and place on a wire rack to cool.
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