Spring onion & feta cornbread scones with chipotle butter recipe | Good Food
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
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Cooking tools:
- Food processor
- Kitchen scale
- Pastry brush
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Table knife
- Measuring spoon
- Measuring cup
- Spoon
- Airtight container
- Refrigerator
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
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