I’ll be the first to admit that baking isn’t my forte. While I thrive at cooking – inventing recipes and adapting old favourites to come up with something new and exciting – baking bores me.
With baking, there’s real method involved. Measurements need to be exact and creativity has to be sacrificed for science. And the owner of a rampant savoury tooth, I’ve never been that bothered by cakes and their ilk. My eyes light up when there’s a cheese board option for dessert; a sticky toffee pudding or baked cheesecake just never seems worth the extra calories.
But every now and again I try to push my own culinary boundaries. And these cheese and chilli scones are a firm favourite. Firstly, they are savoury, so I’ll eat them. I see no point in putting effort into food I won’t enjoy. I’m selfish like that.
Secondly, they really are a doddle to make. A few simple steps and volia. Idiot proof baking.
Ingredients
225g/80z self raising flour
50g/2oz butter
Pinch of salt
50g/2oz grated mature cheddar cheese (the stronger the better!)
150ml/5fl oz milk
1 chopped red chilli
Preparation
Heat oven to 220C/425F/Gas 7. Lightly grease a baking sheet. Mix together the flour and salt. Rub in the butter. Add the cheese and chilli and stir. Add the milk and knead to get a soft dough. Put on a lightly floured work surface and lightly knead. Roll until the dough is about 2cm thick and cut rounds with a 5cm/2inch cutter. Continue to roll the dough until all used up. Place rounds on the baking sheet, brush with a little milk and bake for 12-15 mins. Cool.