Chilli Crisp Cheddar Scones Recipe

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.

• Add flour and cold butter into the blender. Lightly blend until it looks like coarse breadcrumbs.
• 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.