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Home » Recipes

Chilli Cheese Scones

Published: Nov 24, 2020 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chilli Cheese Scones, Chilli Cheese Scones
Jump to Recipe Print Recipe

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.

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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.
Chilli Cheese Scones, Chilli Cheese Scones

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Chilli Cheese Scones, Chilli Cheese Scones

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
 
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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