Recipe: Bacon and chili scones
Savory pastries with chili
July 05, 2009
 Cayenne Joes Long is a Annuum chili pepper, with very log pods.
Add a Cayenne Joes Long to the dough of these bacon scones... and you won't forget them!
Bacon and chili scones
Ingredients
250g all-purpose flour
1 pinch of salt
2 tbsp seed oil
225ml milk
30g grated parmesan
40g caciocavallo cheese (or aged hard cheese of your choice)
4 bacon slices
1 cayenne chili pepper
2 tsp. yeast
Directions
Mix the flour with salt, oil and minced chili. Gradually add the milk to the flour, and work the mixture into a dough. Set aside some milk.
Add grated parmesan, caciocavallo cut into small cubes and bacon cut into thin slices.
Dissolve the yeast in the remaining milk, then add it to the dough.
Shape into a round loaf and cut into 8 wedges, but do not separate them.
Bake in preheated 200° C (392 F) oven 40 minutes.
 Cayenne Joes Long (Capsicum Annuum)
Heat: Hot
Taste/flavour: Not remarkable
Wall thickness: Thin
Plant productivity: Pour
Number of seeds per pod: Enough
Pod lenght: 10 - 15 cm
Plant height: 60 cm
Colour: From green to red.
Why grow it?:
To have hot chilies different in shape from usual Cayenne, excellent for drying.
Chili Pepper Files
Cayenne Joes Long Photo Gallery
 Read also:
Storing chili peppers
Fiery recipes
I'm sending this to Yeast Spotting.
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