Spring onion & feta cornbread scones with chipotle butter

MAKES 8 PREP 25 mins COOK 25 mins EASY V❄ 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

1 Heat the oven to 220C/200C fan/ gas 8. Mix the flour, cornmeal and 1/2 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.

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, or until golden brown. Leave to cool for 15 mins.

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.

GOOD TO KNOW calcium

PER SERVING 551 kcals • fat 33g • saturates 20g •

carbs 52g • sugars 2g • fibre 3g • protein 11g • salt 1.2g