Chilli Crisp Cheddar Scones
Chilli Crisp Cheddar Scones
Ingredients
- 2 cups (300g) plain flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup (120g) cold butter, diced
- 100g Red Leister Cheddar cheese, diced
- 3 tbsp Marion's Kitchen Crispy Chilli Oil (include oil and crispy bits)
- ½ cup of milk
- 1 egg, lightly beaten
- Butter and Crispy chilli oil, to serve
Instructions
- 1
Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.
- 2
Add flour and cold butter into the blender. Lightly blend until it looks like coarse breadcrumbs.
- 3
Add the flour and butter mixture to a large mixing bowl.
- 4
Add salt and baking powder. Then add in the diced cheddar and the crispy chilli oil.
- 5
Add the milk and mix gently until just combined. Don't overwork the dough.
- 6
Turn out onto a baking tray lined with baking paper and gently press into a 2.5cm thick rectangle. Cut once down the center and then twice diagonally to form 8 even wedges.
- 7
Brush the tops with an eggwash, then sprinkle with extra cheddar and a few more drops of chilli oil.
- 8
Bake for 17 minutes or until golden and risen. Serve warm with butter or even more chilli oil on the side.
