These were one the first things I learned to bake when I was a kid, they are quick and easy! These are a twist on a savoury favourite, with a slight hint of spice from the cayenne pepper and mustard. This recipe makes 14 scones.
225g self raising flour
½ teaspoon of cayenne pepper
½ teaspoon of smoked paprika
1 teaspoon of dijon mustard (more if you are a mustard fan!)
1 teaspoon baking powder
55g unsalted butter
85g Oak Smoked Cheddar (plus an extra 50g for topping the scones)
150ml milk, plus extra for glazing
- Preheat oven with the baking tray on the top shelf inside to 200c. In a large bowl sift the flour and add cayenne pepper, smoked paprika, salt and baking powder. Using a tablespoon mix together until all the dry ingredients are thoroughly combined.
- Cut the butter into small cubes, place in the bowl then mix together with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in the cheese so it is evenly distributed. Don’t over mix as the cheese and butter will melt!
- Make a well in the centre of the mixture, and pour milk in bit by bit until you have a soft but firm dough.
- Lightly flour a clean surface and roll out the dough. It needs to be 2cm thick, using a medium cutter (I used a glass tumbler that was 7cm wide). Remove the baking tray from the oven and spray it twice with butter cooking spray. Place the scones on the tray and making sure not to place them too close together. Glaze the tops with milk using a pastry brush and sprinkle a little cheese on top before putting in the oven.
- Bake in the oven for 15 minutes or until golden brown and cooked through.
Best served warm and with a blob of spicy chutney on the side!