A little different from the usual sweet scones, you only need one of these full-flavoured scones to satisfy that savoury craving!

PREPARATION TIME: 20 MINUTES

COOKING TIME: 18 MINUTES

MAKES 15

EASY / PREPARE AHEAD / FREEZE

300g (10oz) self-raising flour

50g (2oz) butter

2tsp baking powder

100g (4oz) freshly grated Parmesan

3 green chillies, deseeded and finely chopped

2 medium free-range eggs

4tbsp semi-skimmed milk

1  Mix the flour and butter in a food processor or with your fingertips until it resembles breadcrumbs. Stir in the baking powder, two-thirds of the Parmesan, a pinch of salt and the chillies.

2 In another bowl, beat the eggs with the milk and pour into the flour mixture, stirring with a palette knife until you have a smooth dough. Roll out the dough on to a lightly floured surface, so it is at least 2cm (%in) thick, and cut out 5cm (2in) circles.

3 Keep rolling the dough and cutting until you have 15 scones. Sprinkle with the remaining Parmesan, then place on a baking sheet that has been lightly dusted with flour, and bake for 15 to 18 minutes. Serve warm with goats’ cheese and tomato chutney. The scones are best eaten on the day they’re made, but they’ll keep in an airtight container for up to 3 days or frozen for up to 1 month.

Per scone: 133 calories, 6g fat (3.5g saturated). 16g carbohydrate