Chilli Cheese Explosion Scones

cook 20 mins
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper
  • 1 red chilli, deseeded if liked and finely chopped
  • 100 g (3 1/2 oz) double Gloucester cheese, coarsely grated
  • 1 tablespoon chopped chives
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 3 tablespoons olive oil
  • 2–3 tablespoons milk, plus extra to glaze
  • cream cheese, to serve
  • Line a large baking sheet with nonstick baking paper. Sift the flour, salt, baking powder, paprika, if using, and cayenne into a bowl. Stir in the chilli, 75 g (3 oz) of the cheese and the chives, then add the black pepper. Pour in the egg and oil and enough of the milk to form a soft dough.
  • Turn the dough out on to a floured surface and roll out to 1.5 cm (3/4 inch) thick, then stamp out 12–14 rounds using a 5 cm (2 inch) plain or fluted cutter. Place on the prepared baking sheet, brush with extra milk and sprinkle over the remaining cheese.
  • Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes, or until golden brown. Transfer to wire racks to cool slightly, then split the scones open and serve warm with cream cheese.
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