Perfect for Festive Canapés!
It’s PARTY time, for most of us, whether it be the ubiquitous “Office Party” where photocopy machines are often abused and misused, or school and house parties; it’s that time of year when after a famine of social events, I rarely have an evening free now! With only 8 days to Christmas Eve, I thought today’s recipe for Mini Cheese Scones with Creamy Peppadew Spread was timely, for those harried cooks who are looking for new ideas for canapés this year. Last year I offered my readers FIVE canapé and appetiser recipes – It’s Party Time! A Fabulous Collection of Canapés & Party Food Recipes – and as part of the festive mix of small bites and amuses bouche were these Mini Soda Bread Scones with Smoked Salmon and Chive Cream. They proved to be very popular, so when Peppadew Peppers UK asked me to create and develop some NEW festive recipes for their website, I turned to the idea I had last year for mini soda bread scones.
I changed the recipe to suit the addition of some delightfully tangy Peppadew® Mild Whole Sweet Piquanté Peppers; the scones have cheese added to them, and the spread is a creamy mascarpone cheese based filling with a wee bit of garlic added for extra flavour. One of the recipes I have already shared here and on the Pappadew Pepper website, is for Mini bruschetta with a Peppadew spread – that spread uses Peppadew® Piquanté Peppers stuffed with cheese as its base, so it’s a very different beast to today’s creamier and sweeter spread. The little cheese soda bread scones are a doddle to make and can be frozen once baked (and before being filled). That means you can get ahead with this recipe and have a couple dozen scones tucked away on the freezer ready for impromptu parties and/or organised festive gatherings.
I used an extra mature Somerset Cheddar cheese in this recipe, as the richness marries so well with the sweet and creamy pepper filling, but DO use any cheese you may have lurking in the fridge, or any cheese that takes your fancy – although hard cheeses are best in this recipe. Split the scones in half as soon as they are cool and spread liberally with the creamy Peppadew and mascarpone filling. These are insanely good and we, as in the other half and I, managed to polish off three each in rapid succession as part of the “taste and test” procedure post baking and making! The recipe is shared below, along with links to my other Peppadew pepper recipes and also to other canapé and scone recipes on Lavender and Lovage. See you soon with tales of Ireland and Christmas Markets in Germany. Karen
Disclaimer: Commissioned recipe development with Peppadew Peppers UK. This recipe uses Peppadew™ Roasted Red Peppers.
As part of my creative collaboration with Peppadew Peppers, I have created the following recipes, some have been shared already on Lavender and Lovage, and some are to come very soon……….
For Salad Days:
For Family Suppers:
Lavender and Lovage Scone Recipes: