OMG! What can I say, these are super tasty and very moreish. I do love a good scone, especially with butter & jam but I wanted to try something a bit different, we were having some pakora for dinner (Irn-Bru Chicken pakora recipe here https://theweecaledoniancook.com/2021/05/16/irn-bru-chicken-pakora/) so decided to try an Indian inspired flavour to go with. The curry powder lends that nice warmth of Indian spices to the cheese without being overbearing.
These scones are simple and quick to make, you can also change up the spices to suit your own palette.
400g Self Raising Flour
100g Butter, softened
4 Tsp Baking Powder
3 Tsp Curry Powder
1.5 Tsp Smoked Paprika
1.5 Tsp Turmeric (or Mustard Powder)
200g Grated Cheese (I used a good Scottish Mature Cheddar)
Milk to Bind
- Preheat your oven to 180 deg. Line a baking tray with baking paper.
- Place flour, baking powder, smoked paprika, turmeric & curry powder into a bowl and mix. Next rub the butter into the dry ingredients until it resembles crumbs then add in the grated cheese. (keep a little grated cheese back to top the scones before baking)
- Crack in the eggs and add a little milk at a time to bind to a soft dough. You don’t want the dough too sticky.
- Roll out to about 1″ thick, using a cutter cut into 12 rounds. Place onto your backing tray, brush with a little milk and top with some grated cheese.
- Bake in the oven for about 15-20 minutes until lightly golden and risen.
- Remove and allow to cool. Serve with butter, chutney or anything you fancy really.