SPRING ONION & FETA CORNBREAD SCONES WITH CHIPOTLE BUTTER

Spring onion & feta cornbread scones with chipotle butter image

Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads

Provided by Esther Clark

Time 50m

Number Of Ingredients 11

Ingredients

300g self-raising flour
250g coarse cornmeal or polenta
160g cold unsalted butter, cubed
2 spring onions, finely sliced
80g feta, crumbled
30g parmesan or vegetarian alternative, finely grated
½ tsp chilli flakes
220ml-240ml cold milk
1 egg, beaten
100g unsalted butter, softened
1 tbsp chipotle paste

Steps:

Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.

Nutrition Facts : Calories 551 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium