JALAPENO POPPER SCONES

3 cups self raising flour

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

113 grams butter, cold (1/2 cup)

2 large jalapenos, seeded, small dice

6 rashers shortcut bacon, remove excess fat, small dice

1 1/2 cups shredded tasty cheese, packed

1/2 cup milk

1/2 cup sour cream

1 egg

preheat oven to 180 c fan forced. line a large baking tray with baking paper.

place the flour, sugar, salt, paprika and pepper into a large bowl. stir to combine.

cut or rub in the butter until resembling fine crumbs. stir in the jalapenos, bacon and cheese until well combined.

whisk the milk, sour cream and egg together until well combined then stir into the flour mix.

bring the dough together then tip onto a floured board. knead lightly then pat out to 2 cm thick.

using a scone cutter, cut out dough. bring the excess together and cut again.

place on the tray and brush with some beaten egg.

cook for approx. 20 minutes until golden brown.

serve warm with butter.