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Red Dragon scones

Spice up your classic cheese scones by adding a little extra flavour with chilli powder, paprika and smoked Cheddar cheese. Serve these punchy Red Dragon scones at any picnic, afternoon tea or with soup.

  • 20 minutes prep. time
  • 15–20 minutes cooking time
  • Serves 12
  • Pies & savoury treats
a Red Dragon scone cut in half on a white plate with cream cheese and chilli jam placed on top of one half of the scone
Red Dragon scones | © National Trust/William Shaw

Ingredients

  • 750g self-raising flour
  • 185g baking margarine
  • 1tsp chilli powder
  • 15g mustard powder
  • 20g smoked paprika
  • 5g coarse sea salt
  • 1tsp black pepper
  • 320g smoked Cheddar cheese, grated
  • 350ml semi-skimmed milk

Method

Top tip

If you don't have a mixer, you can make these scones with a standard mixing bowl and spoon.

Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.

Step 2

Put the flour and margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.

Step 3

Add the chilli powder, mustard powder, smoked paprika, sea salt, black pepper and 200g of the grated cheese. Gently mix together to combine.

Step 4

Remove the paddle beater and replace with the dough hook. Add ¾ of the milk into your mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough should still be a little lumpy. If the dough is looking a bit dry, add in the remaining milk.

Step 5

Tip the mixture onto a lightly floured work surface. Using your hands, gently work the dough until everything is fully combined.

Step 6

Divide the dough into three even pieces, each weighing roughly 480g. Shape each piece into a disc shape – roughly 20cm in diameter. Next, cut each disc in half and then half again. You should end up with 12 wedge-shaped scones.

Step 7

Place these on your lined baking tray. Sprinkle the remaining 120g of grated cheese over the top of the scones and gently flatten the cheese onto each scone.

 

 

Step 8

Place into the oven and bake for 15–20 minutes, until risen and lightly coloured. The scone should feel light when you pick it up.

Step 9

Serve with cream cheese and sweet chilli jam, or with lashings of butter.

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