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These savoury Irish scones blend buttery dough with sharp cheddar, sliced hard salami, diced peppers, and green onions, finished with Cajun seasoning for a savoury twist on a traditional Irish classic from Killeen House Hotel.
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Mix flour and the baking powder in a large bowl. Rub in butter until size of peas.
Add the spring onions, diced peppers, cheeses, salami (optional) and Cajun spice. Mix.
Add milk and gently mix to form a dough. Do not knead. On a floured surface, press dough mixture flat into a uniform level of about 1 1/2 inches thick. Cut into triangles and brush with egg wash.
Bake at 350 for about 15 minutes or until golden brown.
Written automatically by CookOS, not by the creator.
Cool completely, then wrap in foil or store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Warm in a 180°C oven for 5–7 minutes before serving.
Written automatically by CookOS, not by the creator.
Yes, simply omit the hard salami as the recipe itself suggests. The cheese, peppers, and green onions provide plenty of savoury flavour.
Bake until golden brown on top and a skewer inserted into the centre comes out clean, typically 15–20 minutes depending on oven.
Yes, mix and shape the scones, then refrigerate unbaked for up to 4 hours, or freeze for up to 1 month. Bake from cold, adding 2–3 minutes to bake time.
Prosciutto, pancetta, or smoked ham work well. For vegetarian options, try sun-dried tomatoes or roasted red peppers instead.
Gruyère, mature cheddar, or a mix of cheddar and Parmesan will all work; avoid very soft cheeses that may melt unevenly.
