Cheddar & jalapeño scones

Name: Cheddar & jalapeño scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 320 g self-raising flour, plus extra for dusting; 1 tsp bicarbonate of soda; ½ tsp fine sea salt; 80 g unsalted butter, cubed and chilled; 284 ml pot buttermilk; 170 g vintage Cheddar, grated; 3 fresh jalapeños, deseeded and finely chopped; 1 egg, beaten; 1 tbsp mixed seeds

The jalapeño in these scones adds a mild heat; if you’re chilli-averse, use salad onions instead.

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VegetarianHealthySource of protein

Makes8
CourseAccompaniment
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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320g self-raising flour, plus extra for dusting
1 tsp bicarbonate of soda
½ tsp fine sea salt
80g unsalted butter, cubed and chilled
284ml pot buttermilk
170g vintage Cheddar, grated
3 fresh jalapeños, deseeded and finely chopped
1 egg, beaten
1 tbsp mixed seeds

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment. In a large bowl, mix together the flour, bicarbonate of soda and salt. Add the butter and rub it in with your fingertips until incorporated. Add the buttermilk, Cheddar and jalapeños. Mix quickly to combine into a rough dough. Lightly flour a work surface, then put the dough onto it and pat into a circle about 18cm diameter and 2-3cm deep. Transfer to the lined baking tray; cut into 8 triangles. Pull each triangle out slightly so they’re still in a circle but with about 1cm space between them (they will come back together in the oven).
Brush the top of the scones with the beaten egg and sprinkle over the mixed seeds. Bake for 20-25 minutes until golden and risen. Transfer to a wire rack to cool for at least 10 minutes before enjoying warm, or allow to cool completely.

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