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Recipe: Peppadew and Cheddar Scone Bake
Queen of Bakes, Mary Berry shares a recipe for an indulgent take on the classic savoury scone.
Lovely for a lunch box or with soup or salad. Serve with butter or cream cheese. These can be cut into more than 12 pieces if you want a smaller slice.
450g (1 lb) self-raising flour
4 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon mustard powder
freshly ground black pepper
100g (4 oz) butter, at room temperature
225g (8 oz) mature Cheddar, grated
100g (4 oz) peppadew bell peppers, drained and finely sliced
Lightly grease a 30 x 23cm (12 x 9 in) traybake tin or roasting tin. Preheat the oven to 220°C/Fan 200°C/Gas 7.
1. Measure the flour, baking powder, salt and mustard powder into a large bowl and add a little black pepper. Add the butter and rub into the flour using the fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and peppers.
2. Break the eggs into a measuring jug, beat together, and make up to 300ml (1⁄2 pint) with milk. Add to the flour mixture, mixing to form a soft dough.
3. Knead the dough quickly and lightly until smooth, then roll out on a lightly floured work surface to an oblong to fit the roasting tin. Mark into 12 squares and brush the top with a little milk.
4. Bake in the preheated oven for about 20 minutes until the scone is well risen and golden. Turn out on to a wire rack to cool. Break apart to serve.
Taken from Cook Now, Eat Later by Mary Berry