Who doesn’t love hot, warm, fluffy scones straight from the oven with a blob of butter or plant based spread?
The leftover scones (if there are any) are equally just as delicious when eaten the next day for lunch, or as a side to your favourite bowl of homemade soup. Served with a generous helping of smoked tomato and chilli relish, these scones are sure to delight.
I first saw this recipe on a promotional card from Anathoth .. I loved the sound of the recipe but had run out of chia seeds so have changed it a little. I put in chopped spring onion instead of 2 table spoons of chia seeds and I mixed Anathoth’s pickle and relish together – they are so good combined. I also took out the cayenne pepper, but you can add it back in (1/2 tsp).
Smoked Tomato Chilli & Cheese Scones
2 1/2 cups self-raising flour
1/2 teaspoon salt
250g / 2 1/2 cups cheddar cheese, grated
500g Greek yoghurt
4 tbsp chopped spring onion, green part only
Preheat the oven to 200°C fan bake and line an oven tray with baking paper.
In a bowl, mix together the flour, salt, spring onions and 2 cups of the cheese.
Mix together the pickle and relish, then add 3 tablespoons (set the reset aside for serving) to the scone mixture along with the yogurt, stir gently with a knife to fold through.
Place large spoons of the mixture onto your baking tray, sprinkle with the remaining cheese.
Fan bake until cooked through and golden, approximately 20-22 minutes.
Cut scones in half while warm and serve with butter or spread and a dollop of Anathoth pickle relish (you mixed this together earlier).
Of course you can always use your homemade relish and add a dash of chilli 🙂