Chilli cheese savoury scones (recipe)

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.

Ingredients

• 3 red chillis
• 420g white self-raising flour
• 75g salted butter
• 90g mature cheese
• 180ml whole milk

Instructions

1. Preheat the oven to 200C fan assisted
2. 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
3. Add the flour and the cold, cubed butter and whiz again until the butter is fully combined
4. Finely grate 35g of the cheese, add to the blender and whiz again
5. Slowly add the milk while pulsing, then tip the mix onto a floured surface and knead until smooth and evenly combined
6. Roll out to about 1.5cm thick and cut out 12 rounds with a medium size biscuit cutter (mine is 5cm across)
7. Put the rounds on a baking sheet that has been greased and dusted with flour
8. Grate the remaining cheese on the large side of the grater and top each round with a pinch of cheese
9. Thinly slice the remaining chilli with the seeds still inside and put a little slice on the top of each round
10. 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!