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Chilli cheese scones recipe

100 ratings

Give your scones a savoury twist with this feisty cheese and chilli version - they're sure to become the perfect sidekick for any soup. Easy to make and ready in 30 minutes, this really is the best cheese scones recipe ever. See method

makes 16 scones
15 mins to prepare and 15 mins to cook
129 calories / serving

Ingredients

250g (80z) self-raising flour
1 tsp baking powder
½ tsp cayenne pepper
1 red chilli, deseeded and finely chopped
75g (30z) chilled butter, diced
125g (4oz) mature Cheddar, grated
175ml (6fl oz) buttermilk
1 tbsp milk

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
540kj
129kcal 6%
Fat
7g 10%
Saturates
4g 20%
Sugars
1g 1%
Salt
0.5g 8%

of the reference intake
Carbohydrate 13.9g Protein 3.8g Fibre 0.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder, chilli and cayenne into the bowl of a food mixer. Add 1/2 tsp salt, a good grind of black pepper and the butter. Whizz to fine crumbs. Tip into a large bowl, stir in 100g (3 1/2oz) of the Cheddar, then gradually pour in the buttermilk, stirring to make a soft, nonsticky dough.
On a lightly floured surface, flatten out the dough with your hands to 1.5-2cm (3/4in-1in) thick. Dip a 5cm (2in) 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 nonstick paper. Brush with a little milk and scatter over the remaining Cheddar. Bake for 12-15 minutes, or until risen and golden. Remove the cheese scones from the oven and leave to cool a little on a wire rack. Serve warm with the soup.

See more Scone recipes