Peppadew and Chive Scones

One of the most wonderfully quick, easy and oh so yummy recipes that I have come across in the blogosphere is  Celia’s recipe for scones and was inspired by her recent savoury version, and instantly knew I wanted to do something similar.  The variations are endless for these versatile tasty treats which make for a lovely lunch or weekend breakfast.  As nice as the peppadew and chive combination was, I keep wondering how much nicer they would be if I had to add cheese into the mixture.  Please let me know if you give them a try. 🙂

Peppadew and Chive Scones

Ingredients

3 cups self raising flour
5ml salt
45ml chives finely chopped
45ml chopped peppadews* (I used fresh from the garden)
1 cup cream
1 cup soda water

Butter, cheese and sweet chilli sauce to serve

Method

  1. Preheat the oven to 190°C.
  2. Combine all the ingredients in a bowl until just combined.  The mixture will be quite sticky.
  3. Place the dough onto a floured surface.
  4. Dust your hands and the top of the dough with flour and gently shape the dough into a disk and with a floured cutter, cut out the scones, and place them on a lined baking sheet.
  5. Gently reshape the remaining dough and cut out more scones. I made a total of 12 scones.
  6. Alternatively shape the dough into a square and divide into 12 or 16 using a floured knife, separate gently and place onto a lined baking sheet.
  7. Bake for 15-20 minutes until a skewer inserted comes out clean.
Enjoy warm with butter, cheese and sweet chilli sauce.
*Peppadew is the brand name of sweet piquant peppers (a breed of capsicum baccaum) originally grown in the Limpopo province of South Africa – if you are unable to find these, you can replace them with any other sweet piquant peppers.