Total Time
15mins
Prep 0 mins
Cook 15 mins

Here in Tassie, we have Pepperberry trees. I'm not sure if the berries are available easily to other places, although I have seen them dried in the shops. I love them, and came up with this recipe. Everyone loved them the first time I made them, so it became a regular thing! Fresh berries are best, but I have made them with some I had picked and left to dry. The flavour is similar, but the fresh ones leave a wonderful purple colour through the scone, and the flavour carries through the scone better as well. Make sure you preheat your baking tray!

Ingredients Nutrition

Directions

  1. Sift flour & salt into a bowl.
  2. Add parmesan cheese and garlic.
  3. Melt butter and pour into flour. Add milk gradually, stirring with a knife, until you have a moist dough.
  4. Turn onto floured board, and knead berries into dough. Press dough out until it is about 1 inch thick. Cut with a cookie cutter or glass, and place on a hot floured tray with each scone touching.
  5. Bake at 220C for 10-15 minutes.
  6. Serve hot, with chilled butter.

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