Doritos Tangy Cheese Scones

They look like normal scones, but take a bite and they are BETTER. Absolutely packed full of the stunning flavour of Doritos.

Done in 2 hours

Serves 20

Dish by Hugh Woodward

Ingredients

What you'll need:

900gself-raising flour, plus extra for dusting

230gunsalted butter

270gTangy Cheese Doritos, finely blitzed

600ml whole milk

3 tbspbaking powder

2 tbspsea salt

2egg yolks, plus a splash of milk

For the Chilli Jam:

10red chillis

3garlic cloves

2jarred roasted peppers

3 tbspDoritos Hot Salsa Dip

250gcaster sugar

200mlwhite wine vinegar

Other bits:

to tasteDoritos Sour Cream and Chive Dip

These delicious Doritos scones are going to rock your world - super cheesy, savoury and delicious, served with Hot Salsa Chilli Jam and Doritos Sour Cream and Chive dip

Method

Rub the flour, salt, baking powder and butter together in a mixing bowl until the mixture resembles fine breadcrumbs.

Roughly blitz up our Tangy Cheese Doritos, add to the flour/butter mixture, and fold in 600ml of the milk until incorporated. Cover with cling film and place in the fridge for 20 minutes to rest.

Preheat an oven to 180°C/gas mark 4. Lightly flour a work surface and roll out the scone dough until roughly 2–2.5cm thick. Use a 5cm round cutter to stamp out as many scones as you can (do not twist the cutter as you push it into the dough). You should be left with around 20 scones.

Place the scones on a baking tray lined with baking paper, ensuring there is a gap between each of them. Mix the egg yolks with the final 100ml of milk and use a pastry brush to liberally brush the top of each scone.

Bake the scones for 30 minutes until golden. Serve with charcuterie or other fillings of your choosing (they're also very tasty on their own).

For the jam, add deseed our chillis, and add to a food processor with the garlic and roasted red pepper, pulsing till finely chopped.

Add to a saucepan with the sugar and vinegar, and let simmer until the mixture resembles a thick, shiny consistency, reduced by half.

All that's left is to cut those scones open, spread on our sour cream, the jam, and a few Doritos - why not!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.