Recipe for Cheese and Jalapeño Scones – serve with soup or a cup of tea

2 cups cake flour (wheat)
3tsp baking powder
2tbsp sugar rounded
½tsp salt
½tsp cream of tartar
2tbsp Peppadew® Hot Jalapeño Slices, or to taste
2 large eggs
120ml milk
120g butter
½ cup grated Cheddar
½ cup grated Gruyere

How to
Sift together flour, baking powder, sugar, salt and cream of tartar. Drain and chop Jalapeño Slices. In a jug, whisk together eggs and milk.

Rub butter into the flour mixture until it resembles breadcrumbs. Add the jalapeños and cheese. Add the wet ingredients and mix to a soft dough, adding a little more milk if needed.

On a floured surface, roll out the dough to 2cm thick, then cut into shapes as desired. Place on a greased oven tray, brush with milk and bake at 200°C for 15-20 minutes, until golden. Serve warm with butter and tomato jam, or with a bowl of soup.

Recipe courtesy of Peppadew International.

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