It’s not ‘just soup for dinner’ when you have it with warm, buttery, spiced Bombay Cheese Scones with extra mature cheddar 🙌🏼🧀🌶 @tryingtodoitall_ asked me to make these and an Indian British fusion is the stuff my dreams are made of, so I did! Her idea... my execution... well, let’s hope not eh 😜🪓 Bombay Cheese Scones To make 6 large Ingredients 265g self raising flour 1.5 tbsp Indian curry powder (I used mild madras) 1 tsp baking powder 1 tsp mustard powder 1 tsp turmeric 1 tsp coriander powder 1 tsp garam masala 1 tsp chilli powder (optional) 1 tsp cumin seeds (or ground cumin) 1/2 tsp salt 1/2 tsp ground ginger 1/2 tsp garlic granules 1 green jalapeño or 2-3 green finger chillies chopped 65g lightly salted butter 145g extra mature cheddar Handful chopped fresh coriander 150ml warm milk 1 tbsp cold milk to glaze Method 1. Preheat fan oven to 200degrees Celsius. 2. Put the flour, salt, baking powder, dry spices and green chillies into a mixing bowl and give them a quick stir. Then add and rub in the butter until there are no big lumps. Add most of the cheese (save 2 tbsp back to top the scones) and the fresh coriander and mix through. Then, add the milk using a fork to bring the mixture together. 3. Flour your kitchen top and pat the dough out. Fold it over a couple of times to ensure an even consistency, shape it back into a round, flour a rolling pin and then roll the dough out to 3cm deep, making sure it’s an even depth. 4. Cut the scones out using an 8cm cutter. Press down firmly, don’t twist, then carefully lift the cutter and set the scone aside while you do the rest. You may need to shape and reroll the dough to get the last scone or two. Brush the tops with cold milk and add a little cheese to each. 5. Scatter a flat baking tray with a handful of flour. Heat it in the hot oven for a few mins, then place on the scones and bake for 13 mins until golden brown. (If you want to use a smaller cutter to make eg 8 medium reduce cooking time by 2 mins) #indian #spicy #cheese #scones #dinnerideas #meatfreemonday