Flaky, buttery scones with a spicy, savoury twist. These are loaded with sharp cheddar and Marion’s Kitchen Crispy Chilli Oil, both the oil and the crispy bits. They’re golden, cheesy, and just the right amount of naughty.
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
- Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.
- Add flour and cold butter into the blender. Lightly blend until it looks like coarse breadcrumbs.
- Add the flour and butter mixture to a large mixing bowl .
- Add salt and baking powder. Then add in the diced cheddar and the crispy chilli oil.
- Add the milk and mix gently until just combined. Don’t overwork the dough.
- 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
- Brush the tops with an eggwash, then sprinkle with extra cheddar and a few more drops of chilli oil.
- Bake for 17 minutes or until golden and risen. Serve warm with butter or even more chilli oil on the side.
