Cheese and Jalapeño Scone Recipe

I was watching the Great British Bake Off on BBC2 a few nights ago when Julia Bradbury made some cheese, chilli and ham scones, I couldn’t find the recipe on line so I decided to have a crack at making my own.

This makes about 8 scones, and they’d be great with a bit of chorizo in the mix or even just served with a slice of chorizo, a bit of  spring onion or some olives in the mix might also be nice.

Ingredients

• 225g of self raising flour
• 1 tsp baking powder
• 50g butter, at room temperature
• 25g mature cheddar cheese, grated
• 20 g parmesan, grated
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 large free range egg
• Milk (about 140ml)
• 1/2 jar of pickled jalapeño (a mix of red and green works well), diced
• 4 pieces of sun dried tomato, diced

Method

1. Pre heat your oven to 200 degrees
2. Place some grease proof paper on a large baking tray.
3. Mix the flour, baking powder, salt, chilli powder, paprika and pepper together
4. Add the butter, then rub it in with your finger tips until the mixture resembles breadcrumbs.
5. Add the cheese, chillis and sun dried tomato
6. In  a small jug, beat the egg and then add some milk so it makes the mix up to 150ml
7. Slowly tip the milk into your flour mix and stir well until it forms a dough.
8. Lightly knead the dough to make sure it’s all combined.
9. On a floured work surface, roll out the dough so that its about 2 to 2.5cm thick
10. Using a round cutter, cut out your scones, combining any left overs and re rolling.
11. Place the scones on your tray, brush with a little milk
12. Bake for 12-15 minutes, until the scones are golden brown and crispy
13. Remove from the oven, place on a wire rack and leave to cool
14. Serve.