Cheese & Red Pepper Scones

Baking Cheese Easy Red Pepper Scones

I love to make scones and especially these cheese and red pepper ones.  Freshly baked with a cup of tea or coffee on a dull afternoon will soon bring a smile to your face, and by just adding that extra baking powder guarantees a light, fluffy texture, delicious with homemade butter.

Cheese and Red Pepper Scones

Makes twelve scones


  • 450g self-raising flour, extra flour four rolling out
  • 1 teaspoon salt
  • 2 teaspoons baking
  • 100g cold unsalted butter
  • 300ml milk
  • 1 tsp Dijon Mustard
  • 200g Cheddar Cheese grated, a little extra for the top
  • 1 Red Pepper finely chopped
  • 1 large egg beaten, for egg-wash


    • 6 1/2 crinkle edged round cutter
    • Rolling pin
    • Large bowl
    • Sieve
    • Pastry brush
    • One baking tray lightly greased


    • Pre-heat the oven 220 degrees C/ gas mark 7.
    • Sift flour and baking powder into a bowl.
    • Add the salt.
    • Rub in the fat until it looks like fine bread crumbs.
    • Mix in the cheese and red pepper. 
    • Add the Dijon Mustard to the milk.
    • Add all the milk and mix, turn out on a floured surface and knead together to form a ball.
    • Gently roll out to 3cm thick.
    • Dip the cutter in flour then cut ten scones from the dough, re-roll the leftover dough to make two more scones.
    • Place on the greased baking tray close together and brush each one with egg-wash and top with a little cheese.
    • Place in the hot oven for 10 minutes or until they have risen and golden.
    • Leave to cool, then butter and eat.


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