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
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make these Chilli Cheese Scones
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
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 6 or 7cm 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.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Chilli Cheese Scones
Ingredients
- 250 g (2 cups) 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
- 75 g (2.6 oz) chilled butter diced
- 125 g (1 ¼ cups) mature cheddar grated (I like to use extra mature cheddar)
- 175 ml (¾ cup) 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 6 or 7cm 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE