#ISW2019 – Jalapeno stuffed olives and chilli cheese scones

It is International Scone Week again and Tandy Sinclair from Lavender and Lime blog is hosting it again. You can join in with your scone posts here: https://tandysinclair.com/international-scone-week-2019/

This jalapeno stuffed green olive and chilli cheese scone recipe is not as hot as it sounds. It is delicious.



450 grams self raising flour

100 grams butter, cubed

125 ml chopped jalapeno stuffed green olives

125 grams grated chilli cheese

100 grams grated strong cheddar cheese

120 ml milk

120 ml milk


Preheat the oven to 220 degrees Celsius and grease a baking tin.

Sift the flour and salt into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbles. Add the chilli cheese, cheddar cheese and chopped jalapeno green olives and stir in.

Add the milk and water and mix until a soft dough forms.

Turn out onto a floured surface and roll out to 2.5 ml thick. Cut into circles using a round cookie cutter. Place on the baking sheet and brush with a little milk.

Bake for 10 – 15 minutes until the scones are golden brown. Serve warm with a little butter.




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