Baking

Chilli Cheese Explosion Scones

cook 20 mins
Tags:
Ingredients
  • 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
Directions
  • 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.
Like This? Try These
More on Food