Don’t be put off by the mention of chilli in this recipe, it gives a very mild heat that compliments the cheese flavour. These are best served warm with a little butter spread onto them. They won’t touch the sides!
450g self-raising flour
1 tsp baking powder
100g cold butter
250g red Leicester cheese grated
1 tsp dried red chilli flakes
100ml cold whole milk
140ml cold water
In a large mixing bowl, stir together the flour, dried chilli and baking powder to ensure everything is evenly distributed. Grate in the cold butter then rub the butter and flour together with your finger tips until it takes on the texture of slightly damp sand. Add 225g of the cheese and stir through gently with your hands to combine.
Add the water and milk and use your hands to mix together until the dough starts to come away from the bowl. Try not to overwork the dough or the heat of your hands will cause the butter to start melting. Pop the dough on to a lightly floured surface and flatten it out to a depth of about 2-3cm. Cut out 12 scones about 6cm in diameter, reshaping the dough as needed to use all of it. Spread about a tablespoon of plain flour over a non-stick baking tray and then place the scones on the tray. Finally brush the top of each one with a beaten egg and scatter the remaining cheese on top. Bake at 200° for about 15 minutes until the scones have risen and are golden brown. Let them cool on a wire rack before splitting in half and topping with butter.
Serving Size: 93g
Total Fat: 15g