Chilli cheese scones

Tamara West

Ingredients

3 cups	Self raising flour (Main)
2 tsp	Baking powder
1 pinch	Salt
50 g	Butter, cold
1 ½ cups	Cheddar cheese, grated (Main)
2 Tbsp	Jalapeno peppers, pickled, chopped (or use roasted red peppers) (Main)
⅓ cup	Pumpkin seeds, or sunflower seeds, toasted
¾ cup	Soda water
1 pinch	Black pepper
¾ cup	Buttermilk

Directions

1. Into a mixing bowl sift flour, baking powder and salt. Rub butter into the flour to a sandy texture.
2. Add cheddar, jalapenos, pumpkin or sunflower seeds, and a good grind of black pepper. Mix to combine.
3. Make a well in the dry ingredients, add buttermilk and soda water and mix together to form a soft dough.
4. Tip dough on a floured surface and gently press into a square shape. Cut into individual scones and place on an oven tray lined with baking paper. Sprinkle scones with a little more finely grated cheese, and bake in a 220C oven until golden, about 20-25 minutes.