They look very pretty, JD, 5
I’ve had it on my mind to make these warm and comforting chilli cheese scones ever since the wet weather moved in.
This simple recipe makes 12 scones – they have a good, bready texture, crispy cheese top and plenty of heat. They’re great sliced and filled with cream cheese, or dipped into tomato soup. I only made ours a few hours ago and all but two have already gone.
- 3 red chillis
- 420g white self-raising flour
- 75g salted butter
- 90g mature cheese
- 180ml whole milk
- Preheat the oven to 200C fan assisted
- De-seed and quarter two of the chillis and whiz in a food processor until the sides of the bowl are covered with flecks of red
- Add the flour and the cold, cubed butter and whiz again until the butter is fully combined
- Finely grate 35g of the cheese, add to the blender and whiz again
- Slowly add the milk while pulsing, then tip the mix onto a floured surface and knead until smooth and evenly combined
- Roll out to about 1.5cm thick and cut out 12 rounds with a medium size biscuit cutter (mine is 5cm across)
- Put the rounds on a baking sheet that has been greased and dusted with flour
- Grate the remaining cheese on the large side of the grater and top each round with a pinch of cheese
- Thinly slice the remaining chilli with the seeds still inside and put a little slice on the top of each round
- Bake for 10-15 minutes until they’ve puffed up to about double their original height and turned a reddish-golden (mine took 12 minutes)
So moreish, so warm, so good!