Chili and Cheddar Scones with Chipotle Butter

Savory scones bursting with chili spices and cheddar cheese, served with a smoky chipotle butter. A perfect accompaniment to soup or chili.

Prep Time

15 minutes

Total Time

40 minutes

Calories

325 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.67/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-purpose flour

£0.25

2teaspoonsBaking powder

£0.08

0.5teaspoonBaking soda

£0.03

0.5teaspoonSalt

£0.01

1tablespoonChili powder

£0.12

1teaspoonCumin

£0.15

0.5teaspoonGarlic powder

£0.10

0.5teaspoonOnion powder

£0.09

0.3teaspoonCayenne pepper(Optional, for extra heat)

£0.07

6tablespoonsCold unsalted butter(Cut into small cubes)

£0.75

1cupSharp cheddar cheese(Shredded)

£2.00

0.8cupButtermilk(Plus extra for brushing)

£0.60

4tablespoonsButter(Softened, for chipotle butter)

£0.75

1tablespoonChipotle pepper in adobo sauce(Finely minced, for chipotle butter. Use more for spicier butter)

£0.30

0.5teaspoonHoney(Optional, for chipotle butter. Balances the spice)

£0.05

Total Cost

£5.35

£0.67 per serving

Instructions

1.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using).
3.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4.
Stir in the shredded cheddar cheese.
5.
Make a well in the center and pour in the buttermilk. Gently stir until just combined. Do not overmix.
6.
Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle.
7.
Use a biscuit cutter or a sharp knife to cut out scones. You can also cut the circle into 8 wedges.
8.
Place the scones on the prepared baking sheet.
9.
Brush the tops of the scones with buttermilk.
10.
Bake for 20-25 minutes, or until golden brown.
11.
While the scones are baking, prepare the chipotle butter. In a small bowl, combine the softened butter, minced chipotle pepper (and adobo sauce clinging to it), and honey (if using). Mix well.
12.
Serve the scones warm with the chipotle butter.

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My Notes

Nutrition Information

Nutrition per serving (85g)

325 kcal / 1360 kJ

Carbs

25g

10% of RDA

Fat

21g

30% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For the best results, use very cold butter and buttermilk. This will help create a flaky texture.

Don't overmix the dough, or the scones will be tough.

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.

Feel free to adjust the amount of chili spices to your liking.

These scones are best served warm, but can be stored in an airtight container at room temperature for up to 2 days. Reheat before serving.

Cooking Equipment

Oven

Mixing bowls

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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