Chilli Cheese Scones
These Chilli Cheese Scones are delightfully soft and fluffy, with tasty cheese and a subtle little kick of chilli. I find 1/2 a finely chopped red chilli is just enough, but if you REALLY want a chilli hit then use the whole one!
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp cayenne pepper
- ½ red chilli, de-seeded and finely chopped
- ½ tsp salt
- 75g chilled butter, diced
- 125g tasty Cheddar, grated
- 175ml buttermilk* (make your own with 3/4 cup milk + 2 tsp lemon juice)
- Extra 1 tbsp milk
*You can use pre-bought buttermilk if you prefer, but I always just make my own! Just stir the lemon juice/white vinegar into milk, and set aside for 5 minutes to thicken. Buttermilk helps make baked goods tender and soft.
- Preheat oven to 220°C/200°C fan.
- Make buttermilk by stirring 2 tsp lemon juice into 175ml milk, and leaving to one side.
- Sift the flour, baking powder, cayenne pepper, a pinch of salt and a sprinkle of pepper into a bowl.
- Rub in the chilled butter to form breadcrumbs.
- Mix in 100g of the grated cheese (keeping the rest back for later). Gradually pour in the buttermilk, to form a soft dough. (The dough shouldn’t be sticky, add a little more flour if it is).
- Tip out onto a lightly floured benchtop, and roll out to approx. 2cm thick. Cut out 5cm rounds, re-rolling the dough as needed and place on lined baking sheet.
- Brush with a little milk and scatter over the remaining cheese.
- Bake for 12-15 mins, or until golden.
- Leave to cool on wire rack.
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This recipe featured on The Cafe, Wednesday 18 November 2020