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Chilli and Parmesan Scones

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“A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.”
READY IN:
30mins
YIELD:
15 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flower and baking powder into a bowl and using your fingertips rub in the butter until the mixture resembles breadcrumbs.
  2. Add 2/3 of the cheese, the chillies and salt and mix inches.
  3. In a separate bowl beat the eggs with the milk.
  4. Pour egg mixture into flour mixture.
  5. Stir with a palette knife until you have a smooth dough.
  6. On a lightly floured surface roll out dough so it is about 2cm thick, try handeling the dough as little as possible, don't kneed and twist it.
  7. Using a scone cutter or a glass cut out 5 cm cirles.
  8. Repeat rolling and cutting the dough until it's all used up.
  9. Place on a baking sheet, which has been lightly dusted with flower and sprinkle with the remaining cheese.
  10. Bakein a preheated oven for about 15 minutes at 220 C/425 F/ Gas 8.

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