Chilli cheese savoury scones

These warm and comforting chilli cheese scones are the perfect treat to enjoy with salad in the sunshine.

I love pleasingly dense texture, cheesy tops and gentle heat that these savoury scones deliver. They’re great on their own, or sliced and filled with cream cheese, or dipped into tomato soup.

Ingredients

• 420g (15 oz) white self-raising flour
• 1 tsp bicarbonate of soda
• 100g (3.5 oz) salted butter, cold and cubed
• 180g (6 oz) mature cheese, grated
• 1 red chilli, half sliced and half finely diced
• 200ml (6.7 fl oz) whole milk

Instructions

Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flour with the bicarbonate of soda.

Using your hands, rub in the butter until you have an even crumb.

Add 100g (3.5 oz) of the cheese and use a fork to gently combine.

Add the finely diced chilli and mix through.

Slowly add the milk while mixing, then tip the dough onto a floured surface and knead very briefly. You don’t want to overwork it, just enough to bring it together.

Press gently into a round about 20cm (8 inches) wide.

Cut into six equal triangles and transfer them to a flour dusted baking tray.

Sprinkle the remaining cheese on top of each scone.

Top with a slice of chilli.

Bake for 12-15 minutes until the scones have puffed and turned golden.

So moreish, so spicy, so good!

Here’s the recipe in printable form.

Print Recipe

5 from 1 vote

Chilli cheese savoury scones (recipe)

The perfect pick em up for when the summer starts drawing to a close! Warm, cheesy and gently hot these scones have a little sunshine in every bite.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Bread

Cuisine: British

Keyword: bread, cheese, chilli, savoury, scones

Servings: 6

Author: Emily Leary

Ingredients

• 420 g (14.82 oz) white self-raising flour
• 1 tsp bicarbonate of soda
• 100 g (3.53 oz) salted butter cold and cubed
• 180 g (6.35 oz) mature cheese grated
• 1 red chilli half sliced and half finely diced
• 200 ml (6.76 floz) whole milk

Instructions

• Preheat the oven to 200C/390F (180C/355F fan). In a bowl, mix the flour with the bicarbonate of soda.
• Using your hands, rub in the butter until you have an even crumb.
• Add 100g (3.5 oz) of the cheese and use a fork to gently combine.
• Add the finely diced chilli and mix through.
• Slowly add the milk while mixing, then tip the dough onto a floured surface and knead very briefly. You don’t want to overwork it, just enough to bring it together.
• Press gently into a round about 20cm (8 inches) wide.
• Cut into six equal triangles and transfer them to a flour dusted baking tray.
• Sprinkle the remaining cheese on top of each scone.
• Top with a slice of chilli.
• Bake for 12-15 minutes until the scones have puffed and turned golden.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Looking for more bread recipes? Try these mixed fruit tea rolls next.