This cheese and jalapeño scones should be eaten while they’re fresh; don’t let them cool down too much.
MAKES 6
- 220 g (7¾ oz) self-raising flour, plus more to dust
- ½ teaspoon smoked paprika
- 55 g (2 oz) unsalted butter, chilled and cut into small cubes, plus more to serve
- 80 g (2¾ oz) Cheddar cheese, grated
- 1 jalapeño chilli, deseeded and finely chopped
- 1 egg, lightly beaten
- 150 ml (5 fl oz) milk, or more if needed salt
- For the topping
- 2 tablespoons milk, if needed
- 20 g (¾ oz) Cheddar cheese, grated
1. Put the flour, paprika and a pinch of salt into a bowl, then add the butter and use your fingertips to rub it in until the mix resembles crumbs. Stir through the cheese and jalapeño, then make a well in the centre. Whisk together the egg and milk, then gradually add this to the well, mixing as you go, until you have a soft but firm dough. Don’t be tempted to over-work it, or add more egg mixture than you need.
2. Roll the dough out on a floured surface until 2.5 cm (1 inch) thick, then use a 7 cm (2¾ inch) pastry cutter to cut it into rounds. Gently re-roll the trimmings to stamp out more scones and use up all the dough. If you have any egg mixture left, brush it over the scones – or just use the 2 tablespoons milk – then sprinkle over the cheese topping.
3. Preheat the air fryer to 200°C/400°F.
4. Place the scones on a piece of baking paper in the air fryer drawer, then cook for 12 minutes, or until golden and cooked through. You may need to do this in batches depending on the size of your air fryer.
5. Serve warm with extra butter for spreading.
Tip
With all scones, it’s best to handle the dough as little as possible, for the lightest result.
