This recipe inspires endless variations: next time, I think I’ll add chorizo or sausage into the dough, or perhaps do a sundried tomato, black olive and green pepper version. You should get 8- 9 scones out of this mix and they are best served warm and fresh from the oven, with butter for the purists or with cheese or cold meats for those wanting something more substantial.
Cheese, Chilli and Jalapeño Scones
225g self raising flour
1 tsp baking powder
50g butter, at room temperature
25g mature cheddar cheese, grated
20 g parmesan, grated
1 tsp chilli powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 large free range egg
Milk (about 140ml)
1/2 jar of pickled jalapeño peppers, finely diced
1 red chilli, finely diced (with seeds)
Pre heat your oven to 200 degrees & line a baking tray with grease-proof paper.
Mix the flour, baking powder, salt, chilli powder, paprika and pepper together. Add the butter, then rub it in with your fingertips until the mixture resembles breadcrumbs. Add the cheese, chilli and jalapeños.
In a small jug, beat the egg and then add some milk so it makes the mix up to 150ml. Slowly tip the milk into your flour mix and stir well until it forms a dough.
Lightly knead the dough to make sure it’s all combined. On a floured work surface, roll out the dough so that it’s about 2 to 2.5cm thick.
Using a small cutter, cut out your scones, combining any left overs and re-rolling (I got nine from this recipe). Place the scones on your tray, brush with a little milk.
Bake for 12-15 minutes, until the scones are golden brown and well-risen. Remove from the oven, place on a wire rack and leave to cool.