Sweet Red Pepper and Cheddar Scones

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When I owned my Tea Room we estimated that we sold over 5000 scones a year. Both sweet and savoury, Scones, when made well and served warm from the oven, are a delicious treat. These Sweet Red Pepper and Cheddar Scones are a great twist on the classic Cheese Scone.

SCONE……how do you say it?

Do you pronounce the ‘o’ as in Tom, Tone or Toon?

No other small baked item causes such debate, so I thought I’d have a look on the interweb to find out where all this confusion came from….and you know what? I’m now even more confused.

I had assumed that a scone was Scottish, from Scone, where the Scottish King’s were crowned, so was originally pronounced Scoon. However, I found an article that claims that it came from Holland….I know, right?! 

So, here are the 2 stories: Scone is from the Dutch Schoonbrot, which means beautiful bread. Or. It’s a Scottish unleavened bread made from Oats and baked on a griddle, similar to what is now known as Bannock.

Whatever you believe, the fact that it’s a word that been used and adapted by all the different British regional accents, it’s hardly surprising no-one can agree on how it’s pronounced.

But, however you pronounce it, they’re super easy to make, come in all flavours from savoury to sweet. The Sweet Red Pepper and Cheddar Scones are definitely one of my savoury favourites and are perfect for an afternoon tea treat.

Pro Scone Tip:

When I had the Tea Room we would always be complimented on our Fresh Our of the Oven Scones. However, we never made scones every day. We would make a large batch once a week. As soon as the scones we cooled, we would freeze them in airtight containers. Whenever one was ordered we would defrost for 30 seconds in the microwave, and then – and here’s the trick – would pop it in a hot oven for 2-3 minutes to crisp up on the outside. Scones straight out of a microwave are doughy and soft. What people love is a scone that crusty on the outside and fluffy in the middle

Sweet Red Pepper and Cheddar Scone

Sweet Red Pepper and Cheddar Scone

A fantastic twist on a classic Cheese Scone
Prep Time 15 mins
Cook Time 13 mins
Course afternoon tea, Snack, tea
Cuisine Chinese
Servings 12 Scones


  • 1 Small Sweet Red Pepper (I used one of the pointy ones_
  • 450 gms Plain Flour with a little extra for rolling
  • 4.5 tspn Baking Powder
  • 3 tspn Dried Herbs
  • Pinch Salt and Pepper
  • 75 ml Sunflower or Rapeseed Oil
  • 75 gms Full Fat Cream Cheese
  • 2 Eggs
  • 125 gms Grated Mature Cheddar
  • 100 ml Milk plus extra for brishing the tops


  • Preheat your oven to 2ooc fan, 210c, 400f or gas mark 6
  • Line a baking sheet with non-stick baking parchment 
  • Remove the seeds from the pepper and chop finely. In a good non-stick pan, sauté until just tender and place to one side to cool
  • In a bowl, sift together the Flour, Baking Powder, Salt and Pepper.
  • Add the Dried Herbs and mix 
  • Then add the Oil and Cream Cheese, and using a fork mix together until you get the consistency of course breadcrumbs.
  • Mix through the Grated Cheddar
  • In a jug, beat the eggs and mix in the milk
  • In the middle of your dry mix, make a well and pour in the Eggs and Milk.
  • Now it’s time to get your hands in. With CLEAN hands, bring the mixture together to a thick dough. 
  • Turn out onto a floured surface and knead until it all comes together – no more than 20 seconds, or you’ll overwork it and your Scones may be tough  
  • Either roll out, or press the dough to about 1 inch thick.
  • Using a 2.5inch cutter, or the top of a tall glass, cut rounds out and place on your baking sheet. Any unused dough, lightly knead together, press down and carry on cutting until all your dough it used.
  • With a pastry brush, brush the tops with milk and bake for 12-15 minutes, or until golden brown on top and well risen.
  • Once baked, remove from the oven and transfer to a cooling rack. 
  • In my opinion Scones are best served warm. I serve mine with just butter, but my husband had his with cream cheese and home made pickle – but then what do you put on first the cream cheese or the pickle (let’s not go there eh?!)
  • Scones will store well for up to 3 days in an airtight container. If you need to reheat them, always pop them in a hot oven for a couple of minutes – never use the microwave as they go all doughy and nasty.
Keyword cheese scone, red pepper and cheese scone, red peppr scones

For another classic, British Afternoon Tea style treat, try my Tea Cakes recipe.

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