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35Total Time
15Prep Time
20Bake Time

Chilli Cheese Scones

Quick and easy

0 Reviews

  • Egg Free
  • Low Sugar
  • Nut Free
  • Vegetarian

About the bake

If you like savoury treats with a fiery kick then these scones are the pick for you. These soft cheese scones are best served smothered with warm butter.

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 220°C (200°C fan, Gas Mark 7) Lightly oil and flour a baking tray and keep to one side.

  2. Step 2:

    In a large bowl combine the flour, salt, cream of tartar, cheddar cheese, chilli powder and black pepper.

  3. Step 3:

    Combine the buttermilk, olive oil, water, Worcestershire sauce and mustard in a seperate bowl.

  4. Step 4:

    Make a well in the centre of the flour mixture and pour in the buttermilk mixture.

  5. Step 5:

    Using your hand, mix the buttermilk and flour mixtures together until well combined adding a little more cold water if the mixture becomes too dry.

  6. Step 6:

    Place your dough on a lightly floured work surface. Using a rolling pin, roll out the dough to approximately 2.5cm thick.

  7. Step 7:

    Use a circular cutter to stamp out circles of dough and place close together on the prepared baking tray. Repeat this process until all the dough has been used.

  8. Step 8:

    Beat the egg and brush the scones with it, before evenly sprinkling the 25g cheddar cheese on top.

  9. Step 9:

    Bake the scones in the oven for 20 minutes or until risen and golden. Cover the scones with foil during the baking if the cheese begins to brown too much.

  10. Step 10:

    Serve with a large fiery serving of homemade Chilli Jam. Our recipe for this delicious jam can be found by searching 'Chilli Jam'


  • For the Scones

    • 500g Self-raising white flour
    • 1 tsp Salt
    • 3 tsp Cream of tartar
    • 100g Cheddar cheese (mature, grated)
    • 3 grinds Black pepper (freshly ground)
    • 284ml Buttermilk
    • 1 tbsp Olive oil
    • 1 tbsp Water (cold)
    • 2 tsp Worcestershire sauce
    • 2 tsp Wholegrain mustard
    • 1 Eggs (medium)
    • 1 tsp Chilli powder
    • 25g Cheddar cheese (grated for sprinkling)

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