Cheese scones with cream cheese and fireflame chilli jam

Credit and permission to share: Single Variety Co.

Fess up alert…I have never been able to make a scone of any type that did not bounce like a cricket ball, but I can eat a scone of any type (certainly savoury ones). 

Mine often turn out hard which is probably down to over working, hot hands or whatever but I could eat my body weight in any scone straight out of the oven which or course we all know was illegal growing up… “Don’t eat that gorgeous smelling, straight out of oven item right now or… [insert the advice you were given]..”

Let me tell you, what I have not eaten straight out of the oven is not worth mentioning, and whilst you might get a burnt tongue, believe me, it’s worth it!!

So, it is with great pleasure to bring a recipe to you that not only solves all my worries listed above, but also brings together two of my favourite past times – heat, more heat, and scones… I appreciate that’s three. 

You will need:

MAKES 6

FOR THE SCONES:

230g self raising flour

Pinch sea salt

1 tsp smoked paprika

60g salted butter, fridge cold

50g cheese mix of your choice, we used mature cheddar and red Leicester

150ml milk

1 small free range egg, lightly whisked

TO SERVE:

Cream cheese

Fireflame Chilli Jam

OTHER STUFF:

6cm round cutter

Pastry brush

METHOD

1. Preheat the oven to 200C/180C fan/gas 6.

2. Sieve the flour into a large bowl and sprinkle in the salt and paprika. Cube the cold butter and add to the flour mix. Using the tips of your fingers, rub the butter into the flour to form a breadcrumb-like texture.

3. Finely grate your chosen cheese and add 30g into the flour mixture. Pour the milk into the bowl and using a knife, bring the mixture together.

4. Lightly flour a clean surface and briefly knead the mixture into a scraggy dough. Using a floured rolling pin, roll the dough out to approximately 5cm thick.

5. Using a floured cutter, press out the scones and place on a lined baking tray. Gather up the dough and repeat the process until all the dough is used - you should end up with approximately 6 scones.

6. Lightly brush the top of each scone with a little egg wash ensuring it doesn’t drip down the side as this can effect their rise. Sprinkle each scone with a little of the remaining cheese and place in the oven to bake for 12 - 15 minutes until golden brown.

7. Once baked, place the scones on a wire rack to cool for at least 10 minutes. To serve, split open the warm scones and spread with cream cheese. Top with a generous dollop of our Fireflame Chilli Jam and devour!

   
   

Cook's Notes:

• Scones are best enjoyed fresh and baked as required but if you want to make a large batch the recipe ingredients can be simply doubled with the exception of the egg wash - you should have plenty with one egg.

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