Chilli Cheese Scones
Chilli cheese scones, traditional scones with a twist.
- 250 g plain flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp cayenne pepper
- 1 tsp red chilli flakes
- 75 g chilled butter diced
- ½ tsp salt or garlic salt
- ½ tsp ground black pepper
- 125 g mature cheddar grated
- 175 ml buttermilk
- 1 tbsp milk
Preheat the oven to 200°C. Line a baking tray with baking paper.
Sift the flour, baking powder, bicarbonate of soda, and cayenne into the bowl of a food processor.
Add salt, black pepper, chilli flakes and the butter and pulse to fine crumbs.
Tip the mixture into a large bowl, stir in 100g of the Cheddar
Gradually pour in the buttermilk, stirring to make a soft, non-sticky dough.
On a lightly floured surface, flatten out the dough with your hands to about 1 inch thick.
Dip a 5cm fluted cutter in flour and cut out rounds of dough, re-rolling the dough as needed to make 16 scones.
Transfer the scones to your baking tray. Brush with a little milk and scatter over the remaining Cheddar.
Bake for 12-15 minutes, or until risen and golden. Remove the scones from the oven and leave to cool a little on a wire rack.
Serve with chilli or garlic cream cheese.