Scones are delicious, but they have sugar and butter in them, which means they’re not the healthiest of tea time treats. Cheese scones are OK, but they need something else…step forward the great Cheese and Chilli scone, as made up this afternoon by the chefs at The Flaneur. Scones with a kick that will take your head off, they’re the first great food of the 21st century. Maybe this decade will be called The Scone Years in gratitude at what has been brought to the table.
You will need:
150g of self-raising flour
half a teaspoon of baking powder
150ml of milk
some chilli – we used Gourmet Garden crushed chilli
Some cheese – we used Parmesan
50g of butter – we used salted butter.
salt
pepper
It’s all extremely simple:
Put the flour, baking powder and salt into a bowl and rub in the butter. It helps to cut the butter into small chunks for this. When you have merged the butter in the flour should have taken on a consistency akin to bread crumbs.
Now mix in the milk and make a dough. Add the cheese and chilli and keep mixing.
Next knead twice – no more or you will affect the rising – and using your fingers pat the dough out until it is about two cm high. Then use a cutter to cut out the scones. I prefer smaller ones but you can have any size you want. Make one enormous scone if you want to.
Then place the scones-to-be on a baking tray and bake for 6-8 minutes at something around 180 degrees Celsius. I would be more exact, but I forgot to look at the dial…Anyway, leave them in until they are perfectly cooked. The base should sound hollow when tapped. Then retrieve them from the fiery oven and place on a wire rack to cool. Eat one immediately just because they look so good…
Once they are cool you can really appreciate the texture and flavours. Simple to make and delicious every time. Although I’ve only made them once so far.
Enjoy!
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