Chilli cheese scones recipe

  • makes 16 scones
  • 15 mins to prepare and 15 mins to cook
  • 129 calories / serving
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Give your scones a savoury twist and they'll become the perfect sidekick for any soup.

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 scones from the oven and leave to cool a little on a wire rack. Serve warm with the soup. 

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  • 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
  • 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


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