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Spring onion & feta cornbread scones with chipotle butter

Spring onion & feta cornbread scones with chipotle butter on plates

Spring onion & feta cornbread scones with chipotle butter

Name: Spring onion & feta cornbread scones with chipotle butter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
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

Esther Clark

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Serves 8

Easy

Prep: 25 mins

Cook: 25 mins

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the chipotle butter

100g unsalted butter

softened
1 tbsp chipotle paste

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Nutrition: Per serving

kcal551
fat33g
saturates20g
carbs52g
sugars2g
fibre3g
protein11g
salt1.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2021

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