Cheese Scones with a Chilli Kick

My favourite scones are savoury cheese ones.   My mum used to make them when I was little and I loved them straight out of the aga with butter melting in.  I also like the sweet ones with jam and a little cream, but I can take them or leave them and would rather have a piece of cake if I had a choice.   But cheese scones, if you make me fresh cheese scones with melting butter, I will be a very happy woman.   Today, I didn’t want to make scones with just cheese, I wanted to add a little extra flavour, and so I chose to add thyme and chilli flakes, probably a few too many chilli flakes (next time I’ll stick with just one teaspoon full).  If you don’t like chillies you could miss it out, and you could also vary the herbs. But the most important thing is to eat these warm, and trust me, they won’t last long.

Ingredients – makes 7-8

200g self-raising flour

40g butter

100g cheddar cheese

1/4 tsp salt

100ml milk

1 tsp dried thyme

1 tsp chilli flakes

How to make Cheese Scones

1. Sieve the flour and salt into a mixing bowl.

2. Chop the butter into cubes and add to the flour.   Rub together with your fingertips until it is like fine breadcrumbs.

3. Add most of the cheese, the herbs and chilli flakes.   Mix together then begin adding the milk.   Add a little at a time and mix in with a knife.  It should form a dough.

4. Sprinkle a bit more flour on the work surface.   Turn the dough out and knead gently for about a minute.

5. Press the dough down until it is about 2-3 cm thick.

6. Using a dough cutter or  a cup/glass, press down on the dough to cut out circles.   Put onto a greased baking sheet.

7. Sprinkle the reserved cheese onto the top of the scones and bake in the oven for about 15 minutes at about 200C.

8. Cool for 5 minutes on a wire rack, then slice in half, spread with butter and serve immediately.