Spring Onion and Feta Cornbread Scones with Chipotle Butter

Name: Spring Onion and Feta Cornbread Scones with Chipotle Butter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 300 g self-raising flour; 250 g coarse cornmeal or polenta; 260 g unsalted butter, divided; 220-240 ml cold milk; 2 spring onions, finely sliced; 80 g feta, crumbled; 30 g Parmesan or vegetarian alternative, finely grated; 1/2 tsp chilli flakes; 1 egg, beaten; 1 tbsp chipotle paste; 1/2 tsp salt

These savory cornbread scones are crisp at the edges, tender inside, and packed with spring onion, feta, Parmesan, and a gentle chili kick. Serve them warm with smoky chipotle butter for brunch, soups, salads, or a savory afternoon bake.

Servings8 Portions

Prep Time25 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

self-raising flour
300 g
coarse cornmeal or polenta
250 g
unsalted butter, divided
260 g
cold milk
220 ml
spring onions, finely sliced
2
feta, crumbled
80 g
Parmesan or vegetarian alternative, finely grated
30 g
chilli flakes
0.5 tsp
egg, beaten
1
chipotle paste
1 tbsp
salt
0.5 tsp

Step-by-Step Instructions

Preheat the oven to 220°C/200°C fan/gas 8 and line a baking sheet with parchment paper. In a large bowl, whisk together the self-raising flour, cornmeal, and salt. Add 160 g cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the spring onions, feta, Parmesan, and chilli flakes.

Pour in 220 ml cold milk and mix quickly with a cutlery knife or spatula until a soft dough forms. If the mixture looks dry or crumbly, add up to 20 ml more milk, a little at a time. Gently bring the dough together with your hands, kneading only briefly so the scones stay light.

Shape the dough into a 25 cm round, about 2 cm thick, on the prepared baking sheet. Cut it into 8 wedges from the center outward, then separate the wedges slightly so they have room to rise. Brush the tops with beaten egg.

Bake for 20-25 minutes, or until the scones are risen, golden, and firm to the touch. Let them cool on the tray for about 15 minutes before serving.

Meanwhile, beat the remaining 100 g softened butter with the chipotle paste and a small pinch of salt until smooth. Split the warm scones and spread with the chipotle butter.