Chilli cheese scones recipe

Name: Chilli cheese scones
Yield: makes 16 scones
Ingredients: 250g (80z) self-raising flour; 1 tsp baking powder; ½ tsp cayenne pepper; 1 red chilli, deseeded and finely chopped; 75g (30z) chilled butter, diced; 125g (4oz) mature Cheddar, grated; 175ml (6fl oz) buttermilk; 1 tbsp milk

Created by The Tesco Recipes team

Give your scones a savoury twist with this feisty cheese and chilli version - they're sure to become the perfect sidekick for any soup. Easy to make and ready in 30 minutes, this really is the best cheese scones recipe ever.

See method

makes 16 scones
15 mins to prepare and 15 mins to cook
129 calories / serving

Shop your ingredients

Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
250g (80z) self-raising flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
1 tsp baking powder
£0.57
£3.80/kg
Tesco Ground Cayenne Pepper 48G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp cayenne pepper
£1.00
£20.83/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely chopped
£0.51
£8.50/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
75g (30z) chilled butter, diced
£1.85
£7.40/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
125g (4oz) mature Cheddar, grated
£1.89
£7.56/kg
Dale Farm Butter Milk 568Ml
175ml (6fl oz) buttermilk
£0.85
£1.50/litre
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
1 tbsp milk
£0.85
£1.50/litre

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder, chilli and cayenne into the bowl of a food mixer. Add 1/2 tsp salt, a good grind of black pepper and the butter. Whizz to fine crumbs. Tip into a large bowl, stir in 100g (3 1/2oz) of the Cheddar, then gradually pour in the buttermilk, stirring to make a soft, nonsticky dough.
On a lightly floured surface, flatten out the dough with your hands to 1.5-2cm (3/4in-1in) thick. Dip a 5cm (2in) fluted cutter in flour and stamp out little rounds, re-rolling the dough as needed to make 16 in total.
Transfer the rounds to a baking tray lined with nonstick paper. Brush with a little milk and scatter over the remaining Cheddar. Bake for 12-15 minutes, or until risen and golden. Remove the cheese scones from the oven and leave to cool a little on a wire rack. Serve warm with the soup.