Spicy Cheese Scones

Spicy Cheese Scones with a bit of Mexican flair
2 cups, self-rising flour
¾ tsp Tio Pablo Red Chilpotle Salt
30g butter, roughly chopped
2 ½ cups Tasty Cheese, grated
220ml milk
1 Tbl La Morena Red Jalapenos in Escabeche, diced (I used ½ chillis and ½ carrots)
1 ½ Tbl black olives, diced
1 tsp Mexican oregano (or standard oregano)


Pre-heat over to 215°C
In a large bowl, stir ½ tsp of red chilpotle salt into the flour.  Rub the butter through, with your hands, until blended into mixture.
Add jalapenos/carrots, olives and oregano and stir through – then mix in the grated cheese.
Pour in the milk and form the dough into a ball with your hands.
Section off dough into 5-6 pieces (depending on desired size of each one).  Place onto a tray that is lined with baking paper.
Mix remaining ½ cup grated cheese with remaining ¼ tsp red chilpotle salt and then sprinkle on top of the dough balls.
Bake scones in oven for about 15 minutes, until golden on top, and serve warm.