Ingredients
16 total- 100g frozen chopped onions
- 1 tbsp olive oil
- 1 garlic clove, crushed or grated
- 1 tsp hot smoked paprika
- 500g frozen sliced mixed peppers
- 1 (400g) tin chopped tomatoes
- 1 tbsp tomato ketchup
- 1 (400ml) tin reduced-fat coconut milk
- 225g self-raising flour, sifted, plus extra for dusting
- 1 tsp baking powder
- 1 tsp sweet smoked paprika
- 1 tsp mustard powder
- 55g unsalted butter, cold, cubed
- 100g frozen sweetcorn, defrosted and patted dry
- 50g cheddar (any type), grated
- 125ml milk (any type), plus extra for brushing
Method
5 stepsStep 1
In a large saucepan, fry the frozen onions in the oil until soft. Add the garlic, cook for 2 mins, then add the hot smoked paprika and frozen peppers; cook for 10 mins. Add the tomatoes, season; bubble for 5 mins.
Step 2
Add the ketchup and coconut milk and simmer for about 10 mins more. Remove from the heat; blitz with a stick blender until mostly smooth but still a little textured.
Step 3
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. In a large bowl, combine the flour, baking powder, sweet smoked paprika and mustard with a pinch of salt. Add the butter; rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the defrosted sweetcorn and most of the cheese (reserve a little for scattering later). Add the milk, mix with a fork until just combined, then bring together by hand to a soft dough.
Step 4
. Tip onto a floured surface and roll out to 4 cm thick. Stamp out 10 scones using a 6 cm cutter, making sure to use the off-cuts; place on a lined baking tray. Brush with milk, scatter with the remaining cheese and bake for 12-15 mins, until risen and golden.
Step 5
Finish the soup with a grind of pepper and serve with the scones. Leftover scones and soup can be frozen for up to 3 months.