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.

Products used in this recipe

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