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Chilli Bean Cheesy Scones

Chilli Bean Con Carne with Cheesy Scones

With soured cream, parsley, grated cheese and jalapeno peppers!



250g (8 oz) plain flour

2 teaspoons baking powder

75g (3 oz) butter, diced

50 g (2 oz) strong Cheddar cheese, grated

1 egg, beaten

50 ml (2 fl oz) milk

Chilli Con Carne:

2 tablespoons light olive oil

415g (13 ½ oz) can Heinz Beanz

1 onion, finely chopped

2 garlic cloves, crushed

500g (1 lb) minced beef

2 tablespoons tomato puree

2 large red chillies, chopped

1 teaspoon hot chilli powder

2 teaspoons dried mixed herbs

400 g (13 oz) can chopped tomatoes

To serve:

200 ml (7 fl oz) soured cream

2 tablespoons chopped flat leaf parsley

125g (4 oz) Cheddar cheese, grated

Jalapeno peppers (optional)

  • Serves: 2
  • Preparation Time: 30 minutes
  • Cooking Time: 55 minutes


  1. Make the scones. In large bowl mix together the flour and baking powder. Rub in the butter and add the cheese. Make a well in the centre and pour in the egg and milk. Use a knife to mix the dough until it comes together
  2. Turn out the dough on to a lightly floured surface and roll it out to about 5 mm (1/4 inch) think. Cut out 8 rounds, each 5 cm (2 inches) across, and place them on a baking sheet. Brush the tops with a little milk and bake in a pre heated oven, 200°C (400°F), Gas Mark 6, for 12 minutes or until they sound hollow when tapped
  3. Make the chilli. Heat the oil in a large pan; add the onion and garlic and cook over medium heat for 5 minutes or until softened. Increase the heat to high and add the minced beef. Fry, stirring, for 5 minutes or until browned all over. Stir in the tomato puree, chillies, chilli powder and mixed herbs and continue to cook for 5 minutes. Add the tomatoes and Heinz Beanz, bring to the boil, cover and simmer for 30 minutes or until the beef is tender
  4. Transfer the chilli con carne to a serving bowl and top with the soured cream. Garnish with shopped parsley and serve with the scones and separate bowls of grated cheese and jalapeno peppers