Chilli cheese (Mexicana) scones

Well, I had some mexicana cheese. You know the lovely cheddar with bits of spicy chillies through it. I have been eating this tasty cheese on its own and on toast, but wanted to do something else with it. These fantastic scones came to mind as they would go wonderfully with the simple celery soup I had made and are a doddle to make.

 

 

What you will need

230g self raising flour

A pinch of salt

50g butter

75g Mexicana cheddar

150ml milk

2 tea spoon cayenne pepper

 

 

Mix together the flour and salt and rub the butter in with your finger tips. Add in the grated cheese and pour over the milk.

 

 

Bring the scone dough together with your hands and knead gently to form a ball.

 

 

Now, either roll the dough out to an inch in depth to cut out scones using a cutter or glass. Alternatively, you can roll into balls with your hands and flatten slightly to form larger scones.

 

You can make 10-12 small scones or six large ones.

 

 

Place the scones on a greased oven tray, sprinkle over the chilli powder. You can also top with extra cheese, if you're so inclined.

 

 

Bake in pre-heated oven at 200 degrees for 15-20 minutes until browned and cooked through. Larger scones might take a bit longer.

 

 

Serve fresh and warm with melting butter or keep in a tea towel and take on a picnic. They can also be split horizontally, toasted and eaten for breakfast. Yum!