Makes 15
These were spicier than I intended, but still tasty. You can adjust the ratio of garlic to chilli oil depending on how hot you’d like them.
I suggest serving these with Tracklements Chilli Jam or a creamy cheese like Philadelphia or brie.
To make this vegan or dairy free, just substitue the cheeses for vegan cheeses. I used oat milk, because that’s what I had, but any milk will work -plant based or dairy.
Ingredients:
15ml Yorkshire Rapeseed Oil with Chilli or Extra Virgin Olive Oil with Chilli
45ml Yorkshire Rapeseed oil with Garlic or plain oil
120ml oat milk or any milk (plus extra for glazing)
100g mature cheddar or diet-suitable substitute (grated)
25g Parmesan or diet-suitable substitute (grated)
2tsp baking powder
250g self raising flour (plus extra for dusting)
Pinch of salt
Oil for greasing
Tracklements Chilli Jam to serve (optional)
Instructions:
1. Preheat your oven to 220C and grease a baking sheet with oil.
2. Sieve the flour, salt and baking powder into a mixing bowl.
3. Whisk together the garlic and chilli oils and add to the bowl.
4. Use your hands to mix the ingredients and rub the mixture between the tips of your fingers. There should be no lumps of oil and the mixture should resemble fine breadcrumbs. If there are dry patches of flour left, add a tiny bit more garlic oil until they’re gone.
5. Reserve a heaped tbsp of the cheddar and stir the rest of the cheese into the bowl.
6. Slowly add the milk to the mixture and use a palette knife to stir it into a shaggy mixture. You might not need all the milk or you might need extra. The dough should be in one piece and tacky, but not wet. If it’s runny, or coming off onto your fingers a lot, it’s too wet and you can try to fix this by adding flour. If it’s not tacky at all or shows floury patches, add more milk very slowly.
7. Dust flour over a clean and dry surface. Also flour your hands, a rolling pin and a 6cm round cookie cutter.
8. Briefly knead the dough on the surface to combine all the ingredients. Do this for less than a minute.
9. Roll out the dough to 3cm thick.
10. Cut out round shapes and put them on the greased baking sheet, leaving gaps between each. Re-roll the scraps and cut more rounds out.
11. Brush milk over each scone top and sprinkle some cheddar on top of each one.
12. Cook in the oven for about 12 minutes. They should rise and look crisp and golden on all sides, including the bottom.
13. Immediately place on a wire rack to cool. These are best eaten warm and fresh from the oven. I suggest eating them with chilli jam and/or a creamy cheese.