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!
- 2 cups self raising flour
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1 cup milk
- 1 garlic clove, crushed
- 2 tablespoons parmesan cheese, grated
- 1⁄2 cup pepper berries
- Sift flour & salt into a bowl.
- Add parmesan cheese and garlic.
- Melt butter and pour into flour. Add milk gradually, stirring with a knife, until you have a moist dough.
- 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.
- Bake at 220C for 10-15 minutes.
- Serve hot, with chilled butter.