Mini Cheese Scones with Chilli Jam and Ardsallagh Goats Cheese

This zingy Chilli Jam is great with everything from fried eggs to cold meat. Terrific on a piece of chicken breast or fish or spread on bruschetta with goat’s cheese and rocket leaves.
Prep Time30 minutes
Cook Time40 minutes
Resting Time1 hour
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: Vegetarian


  • Sterilised Jars
  • Blender



  • 175 g Self raising flour
  • 25 g butter cubed
  • 1 egg
  • 4 tbsp milk
  • Pinch salt
  • ¼ tsp mustard powder
  • ¼ tsp cayenne
  • 50 g Cheddar grated
  • 25 g Parmesan grated

Chilli Jam

  • 1 kg very ripe tomatoes
  • 4-8 red chillies
  • 8 cloves garlic peeled
  • 5 cm piece of fresh ginger peeled and roughly chopped
  • 50 ml fish sauce Nam Pla
  • 500 g golden castor sugar
  • 200 ml red wine vinegar

To Serve:

  • Ardsallagh Goats Cheese or another soft goats cheese


Chilli Jam

  • Peel the tomatoes and chop into 1cm dice.
  • Purée the chillies, garlic, ginger and fish sauce in a blender.
  • Put the purée, sugar and vinegar into a stainless steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally.
  • Cook gently for 30-40 minutes, stirring every now and then to prevent sticking.
  • When cooked pour into warmed, sterilized glass jars.
  • Allow to cool.
  • Store in the fridge.


  • Preheat the oven to 230°C
  • Rub the butter into the sieved flour in a bowl until it resembles coarse breadcrumbs.
  • Add in the grated cheese, mustard and cayenne.
  • Next, add the egg and milk mixture, holding back a little so the mixture doesn’t get too wet.
  • Mix quickly with your hands until the mixture comes together.
  • Tip out onto a floured surface.
  • Roll out to approx. 1cm deep, cut with small round cutter (they should be bitesize for this recipe).
  • Arrange on a baking tray and bake for 10-12 minutes until risen and golden brown.

To serve.

  • Cut open and add a blob of soft goats cheese and chilli jam.