Recipe: Chipotle Cheddar Scones

Wednesday, 6 May 2020

Just like everyone else, I've been passing the time in quarantine by baking quite a bit more than I usually would be. My workplace canteen sells the best cheese scones on a Friday morning and I've been trying to keep that routine by making some cheese scones on a Thursday night. I'd been experimenting with add ins when some chipotle paste I had sitting around in the fridge caught my eye, I thought it would be a nice way to add a spicy kick to the scones and I wasn't wrong. I've made these a few times now and I don't think I can go back to regular cheese scones now. 

I started with the BBC Good Food classic cheese scone recipe and made a few tweaks to give them a kick. After experimenting a few times, I found that the best way to get the chipotle paste into the scones is whisking the paste into the milk. This meant that the flavour was evenly distributed throughout the scone before that trying to mix it into the dough by hand. 

Makes 8 scones.


225g of self raising flour
1 teaspoon of baking powder
1 teaspoon of paprika
1 teaspoon of chilli flakes
1/2 teaspoon of salt
50g of cold butter
100g of grated cheddar
100ml of milk 
chipotle paste


  1. Preheat your oven to 200 °C and place a large baking sheet to heat in the oven. 
  2. Combine all the dry ingredients in a large mixing bowl. 
  3. Rub the butter into the flour mixture.
  4. Stir in the cheddar.
  5. Whisk between 1 teaspoon and 1 tablespoon of chipotle paste into the milk, depending on how spicy you like it. 
  6. Stir the milk into dry mixture by hand until you have a rough, sticky dough. 
  7. Split into 8 and shape into circles, place on greaseproof paper. 
  8. Brush the tops with milk and top with more grated cheese. 
  9. Take your hot tray out the oven and slide the greaseproof paper onto it. 
  10. Bake for 15-20 minutes, wait as long as you can manage and serve with lots of salted butter. 

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