2 small red peppers
250g self-raising flour
2 tsp baking powder
½ tsp salt
30g soft brown sugar
55g chilled butter
Remove the cores and stalks of the peppers and deseed. Chop the butter into small cubes. In a large bowl combine the flour, baking powder, salt and sugar.
Rub the butter into the dry ingredients.
Add the peppers and season with black pepper. In a jug, beat one of the eggs together with the milk. Slowly add the milk mixture to the bowl, stirring with a wooden spoon. Knead the mixture into a firm dough for 5 mins. Divide into eight and form into round cakes on a floured surface.
Place the buns approximately 4cm away from each other on a greased and lined tray. Beat the second egg and brush over the scones. Bake in a preheated oven at 220°C/gas mark 7 for 12 mins until slightly golden. Remove from the oven and allow to cool on a rack.
Serve with butter and a dollop of the chilli jam.
Other red pepper recipes in our Sept/Oct 2015 issue:
• Baked eggs in peppers
• Red pepper cake
• Red pepper and chilli jam
• Roast pepper salad
• Red pepper salad