Recipe: Chilli Cheese Scones
I was going to make Joy the Baker’s carrot cake pancakes for this sunday brunch, but for once I felt like I couldnt handle what was essentially a dessert before lunch time. A rarity, I know. Instead, I had the ingredients kicking around for some simple scones, which when eaten fresh from the oven (just cool enough to handle) are so comforting and were just what I fancied.
It’s kind of a sunny day today, like spring is finally on its way, and the radishes and beets have just started sprouting in our little window-box garden. It’s making me long for summer, when we can crank up the Paul Simon’s Graceland (best. summer cd. ever.) and go strawberry picking at the crack of dawn…
But, in the meantime, the sunny flavours of chilli, spring onion and cayenne pepper will keep me smiling.
Chilli Cheese Scones
225g self raising flour
1/2 tsp bicarbonate of soda
55g butter, chilled and diced
75g grated cheddar
2 finely sliced spring onions
1 red, 1 green finely chopped mild chilli
1/2 tsp mustard powder
1 tsp cayenne pepper
150 ml milk
Blitz the flour, butter, bicarb, mustard and cayenne in a food processor until the texture is sandy. Add the other ingredients and process briefly to a soft dough.
Press the dough out on a floured surface, about 2cm thick.
Cut into rounds with pastry cutters and place on a floured baking tray. Bake at 220c for about 15 minutes or until lightly browned. Sprinkle a little extra cheese on top and out back in the oven to melt.
Serve warm, split and buttered (if your arteries can take it), with a nice cup of tea.