Lovely Cooksister recipe for rustic cheesy Peppadew Scones – best served hot out of the oven with a generous smear of salted butter.

2 cups plain flour
3.5 tsp baking powder
1/2 tsp salt
1/4 cup of oil
2/3 cup of milk
1 egg
50g feta cheese, crumbled
50g Peppadew peppers, chopped
1/2 tsp finely chopped fresh sage
1/4 tsp freshly ground black pepper

How to
Pre-heat the oven to 180C. Lightly grease/spray a large baking sheet, or line it with baking parchment.

Sift together the flour, baking powder and salt. Beat the egg together with the milk and oil.

Make a well in the centre of the flour and pour the liquid into it. Add the cheese, peppers, sage and pepper. Mix using a wooden spoon, making cutting motions as if you were drawing a noughts and crosses grid. Turn the bowl after each grid.

Mix until all the liquid has been absorbed but do not over-mix. If there is still some dry flour visible, add milk a tablespoon at a time and mix till all the flour is absorbed. The mixture should be sticky but firm enough to hold its shape when you form the scones on the baking sheet.

Form a rough balls from the dough, place them on the baking sheet, evenly spaced, and flatten slightly. You can make them as neat or as free-form as you like but remember they are not going to look like cookie-cutter, egg-washed scones!

Bake for 15-20 minutes or until golden – test with a toothpick to see if they are done.

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