Chilli Cheese Scones

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These chilli cheese scones are delicious with a subtle warming heat from the chilli and cayenne pepper.   The inspiration to look for a recipe came from my mum-in-law when she made chilli cheese scones a few years ago to go along with some homemade soup.    I had a look online and found this recipe on the Tesco Real Food website.   These savoury scones are a nice change to have with homemade soup instead of bread.   See the links below to our soups, sides, snacks and breads.

Tips

• If you don't have a fresh red chilli, use 0.5 tsp chilli flakes.
• If you’d prefer not to have the heat from the chilli or cayenne, just leave them out.
• The scones freeze well and can be reheated from frozen in a 160C fan oven for 5 to 10 minutes, or defrost and either reheat in the oven, or cut in halves and place under a hot grill for 1 minute.

Other Recipes

You might also like to try:

• chorizo, red pepper and paprika scones (thermomix)
• soups
• snacks
• breads

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Ingredients

• 250g self raising flour
• 1 tsp baking powder
• 0.5 tsp cayenne pepper
• 1 red chilli, deseeded and finely chopped (see Tips)
• 0.5 tsp salt
• freshly ground black pepper
• 75g chilled butter, diced
• 125g mature cheddar, grated (I like to use extra mature cheddar)
• 175ml buttermilk
• 1 tbsp milk, to glaze

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Instructions

1. Preheat the oven to gas 7, 220C/fan 200C.   Sieve the flour, baking powder, chilli and cayenne into the bowl of a food mixer.   Add the salt, a good grind of black pepper and the butter.   Whizz to fine crumbs.   Tip the mixture into a large bowl, stir in 100g of the grated cheese, then gradually pour in the buttermilk, stirring to make a soft, non-sticky dough.
2. On a lightly floured surface, flatten out the dough with your hands to 1.5 to 2cm thick.   Dip a 5 cm fluted cutter in flour and stamp out little rounds, re-rolling the dough as needed to make 16 in total.
3. Transfer the rounds to a baking tray lined with baking paper.   Brush with a little milk and scatter over the remaining grated cheese. Bake for 15 minutes, or until risen and golden.   Remove the scones from the oven and leave to cool a little on a wire rack.  
4. Serve warm with some homemade soup.

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Chilli Cheese Scones

Deborah

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Course Side Dish, Snack

Cuisine british, Scottish

Servings 16 scones

Ingredients

  

• 250g self raising flour
• 1 tsp baking powder
• 0.5 tsp cayenne pepper
• 1 red chilli deseeded and finely chopped (see Notes)
• 0.5 tsp salt
• freshly ground black pepper
• 75g chilled butter diced
• 125g mature cheddar grated (I like to use extra mature cheddar)
• 175ml buttermilk
• 1 tbsp milk to glaze

Instructions

 

• Preheat the oven to gas 7, 220C/fan 200C.   Sieve the flour, baking powder, chilli and cayenne into the bowl of a food mixer.   Add the salt, a good grind of black pepper and the butter.   Whizz to fine crumbs.   Tip the mixture into a large bowl, stir in 100g of the grated cheese, then 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 1.5 to 2cm thick.   Dip a 5 cm fluted cutter in flour and stamp out little rounds, re-rolling the dough as needed to make 16 in total.
• Transfer the rounds to a baking tray lined with baking paper.   Brush with a little milk and scatter over the remaining grated cheese. Bake for 15 minutes, or until risen and golden.   Remove the scones from the oven and leave to cool a little on a wire rack.  
• Serve warm with some homemade soup.

Notes

• If you don't have a fresh red, use 0.5 tsp chilli flakes.
• If you’d prefer not to have the heat from the chilli or cayenne, just leave them out.
• The scones freeze well and can be reheated from frozen in a 160C fan oven for 5 to 10 minutes, or defrost and either reheat in the oven, or cut in halves and place under a hot grill for 1 minute.

 

You might also like to try:

• chorizo, red pepper and paprika scones (thermomix)
• soups
• snacks
• breads

Keyword buttermilk, cheese, chilli, savoury, scone