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CHEESE, CHILLI, CHIVE SCONES

CHEESE, CHILLI & CHIVE MINI SCONES

CHEESE AND CHIVE SCONES WITH A HINT OF CHILLI
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Prep Time 15 minutes
Cook Time 20 minutes
CHILLING TIME 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 16 MINI SCONES

Equipment

  • 1 MEDIUM BOWL
  • 1 SPATULA
  • 1 JUG FOR THE MILK
  • 1 SCONE CUTTER 5 CM (for 16) OR 8CM (for 8)
  • 1 SIEVE
  • 1 PASTRY BRUSH
  • 1 Rolling Pin

Ingredients
  

  • 225 GRAMS SELF RISING FLOUR
  • ½ TSP CHILLI POWDER/PAPRIKA/CAYENNE PEPPER
  • 1 TSP BAKING POWDER
  • 1 PINCH SALT
  • ½ TSP MUSTARD POWDER OPTIONAL
  • 55 GRAMS CHILLED BUTTER I USE SLIGHTLY SALTED
  • 140 GRAMS GRATED MATURE CHEDDAR CHEESE SET ASIDE 20G
  • 100-120 ML MILK LEAVE SOME TO BRUSH THE TOPS OF THE SCONES

Instructions
 

  • LINE TWO BAKING TRAYS WITH BAKING PAPER AND SET ASIDE
  • PREHEAT OVEN ON TO 200c OR 180c FAN ASSISTED
  • WASH, PAT DRY AND CHOP THE CHIVES, SET ASIDE FOR LATER
  • SIEVE THE FLOUR, SALT & BAKING POWDER INTO A BOWL [SEE NOTES]
  • CUBE THE CHILLED BUTTER AND ADD TO FLOUR [SEE NOTES]
  • GENTLY RUB THE BUTTER WITH THE FLOUR TO MAKE A BREADCRUMB CONSISTENCY
  • TRY TO DO THIS QUICKLY SO THE BUTTER DOESNT MELT. ADD THE CHILLI POWDER, MUSTARD POWDER & CHOPPED CHIVES [SEE NOTES]
  • SET ASIDE ABOUT 20G OF THE CHEESE FOR SPRINKLING ON THE TOP OF THE SCONES, ADD THE REMAINDER TO THE FLOUR.
  • MAKE A WELL IN THE MIDDLE OF THE FLOUR AND POUR THE MILK IN TO MIX INTO A SOFT DOUGH. ADD THE MILK LITTLE BY LITTLE [SEE NOTES]
  • ROLL OUT THE DOUGH TO 2 CM THICKNESS AND USING THE SCONE CUTTER, CUT 16 MINI SCONES OR 8 LARGE SCONES
  • YOU MAY HAVE TO GATHER THE DOUGH & ROLL OUT IT OUT A FEW TIMES, BUT TRY NOT TO OVERWORK THE DOUGH
  • PLACE THEM ON THE BAKING TRAY WITH ABOUT AN INCH APART AND PLACE IN THE FRIDGE FOR 30 MINS IF YOU HAVE TIME [SEE NOTES]
  • BRUSH EACH SCONE WITH THE REMAINDER OF THE MILK AND SPRINKLE THE GRATED CHEESE ON THEM. IF YOU HAVE ANY CHOPPED CHIVES LEFT OVER YOU CAN ADD THESE TOO
  • PLACE IN THE OVEN FOR 15-20 MINS AT 180c FAN
  • ONCE GOLDEN, TAKE OUT, ALLOW TO COOL A LITTLE.
  • SERVE WARM WITH SOME SALTED BUTTER

Notes

  1. SIEVING THE FLOUR NOT ONLY GETS RID OF THE LUMPS BUT IT ALSO ALLOWS MORE AIR TO BE TAKING IN, MAKING THE SCONES LIGHT & FLUFFY.
  2. TAKE THE BUTTER FROM THE FRIDGE SO IT IS CHILLED. CUT INTO CUBES
  3. YOU CAN USE CHILLI POWDER, CAYENNE PEPPER OR PAPRIKA
  4. THE MILK NEEDS TO BE ADDED A LITTLE AT A TIME SO YOU DONT END UP WITH A STICKY WET DOUGH THAT WONT ROLL OUT.
  5. IF TIME ALLOWS, CHILL THE SCONES IN THE FRIDGE FOR 30 MINS OR IN THE FREEZER FOR 15 MINS. THIS ALLOWS THE BUTTER TO RELEASE STEAM WHICH INTURN CREATES A FLUFFY AND FLAKY TEXTURE.
Keyword AFTERNOON TEA, CHEESE, CHIILI, CHIVE, FUSION, SAVOURY, SCONES, spice