Time: 30 Minutes


Recipe By Thando Manyoni


  • 200g butter
  • ¼ cup honey
  • 1 tbsp chilli flakes
  • Pinch of salt


  • 500g Golden Cloud Scone Mix
  • ¼ tsp nutmeg
  • 1 tsp garlic powder
  • 2 tsp chilli flakes
  • ½ cracked black pepper
  • Pinch of salt
  • 100g mature cheddar cheese, grated
  • ¼ cup chives, finely sliced
  • 125g melted butter
  • 2 large eggs
  • 180ml milk


  1. Preheat the oven to 200°C and prepare a baking sheet.
  2. In a saucepan, heat the honey and add the chilli flakes and salt.
  3. Bring to gentle simmer then remove from the heat and allow to infuse and chill.
  4. Place the butter in a bowl and whip until light and fluffy. Add the cooled honey mixture and whip until combined.
  5. Lay a square of cling wrap on your work surface, place the whipped butter on the cling wrap and roll to form a log.
  6. Place the log in the fridge to chill. Cut into disks and peel of the cling wrap when ready to serve.
  7. In a large bowl, sieve the flour, spices, salt and pepper.
  8. Add the cheese and chives into the flour until fully combined.
  9. In a jug, whisk together the melted butter, eggs and milk. Pour the mixture into the flour mixture, using a butter knife, cut the milk into the flour until a dough forms.
  10. Transfer the dough onto a floured surface, bringing the dough together. Using a rolling pin, roll the dough out to 3cm thickness. Cut 6-8 scones with a 6cm round cutter.
  11. Carefully place the scones onto the baking sheet and sprinkle with extra grated cheese.
  12. Bake in the oven for 12-15 minutes or until golden.
Serves 4 - 6. Baking instructions are a guideline only. Baking times may vary.
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