Mini Cheese Scones with Creamy Peppadew Spread

Serves	18 to 24
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Milk, Wheat
Dietary	Vegetarian
Meal type	Appetizer, Side Dish, Snack, Starter
Misc	Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

Dainty little cheese scones with a creamy Peppadew pepper filling that are perfect for any special occasion buffet table savouries. I used Peppadew® Mild Whole Sweet Piquanté Peppers but if you like a little heat, then use the Peppadew® Hot Whole Sweet Piquanté Peppers instead. The scones can be frozen before filling.

Ingredients

scones

250g self raising flour
50g butter, cut into small pieces
1 teaspoon bicarbonate of soda
75g grated mature cheddar cheese (plus extra for topping)
180mls buttermilk or skimmed milk
salt to taste

spread

12 Peppadew® Mild Whole Sweet Piquanté Peppers
6 tablespoons Mascarpone cheese
1/2 teaspoon garlic granules (NOT garlic salt)

Note

Directions

Step 1	Scones: Pre-heat oven to 225C/450F/Gas mark 8. Line a large baking sheet with baking paper.
Step 2	Rub the butter into the flour until it resembles breadcrumbs then add the grated cheese and soda. Mix well before pouring the buttermilk in. Mix until it is soft and sticky, then turn out onto a well floured board.
Step 3	Gently push the dough down into a big square with floured hands, don't handle it too much, the stamp out 18 to 24 mini scones with a biscuit cutter.
Step 4	Scatter the tops of the scones with extra grated cheese and transfer them to the baking sheet.
Step 5	Bake for 10 to 12 minutes until they are well risen and very pale golden brown.
Step 6	Remove them from the oven and allow to cool before splitting them in half and filing them.
Step 7	Spread: make the spread by blending all the ingredients together with a hand blender until smooth; place in the fridge for 30 minutes to chill and firm up.
Step 8	Spoon the spread onto one half of the split scones, then replace the other half of the scone at an angle, so you can see the filling and serve.
Step 9	The scones can be made ahead of time and frozen.