Chile-Cheese Scones

From Helen Goh's Baking & the Meaning of Life

The Meaning of Life, these days, it’s a pretty loaded topic. Watching life unfold, it’s hard not to wonder why people do things to each other. Unless I’m missing something, we’re all in this together and it seems in everybody’s best interest to try to make things work, which is how recipes are: You take a bunch of disparate ingredients, mix them all together, and the result is better than the sum of its parts.

Most baking books follow a familiar pattern—a mix of baking tips, recipes, and in some cases, headnotes before the recipes, and chapter openings that explain the recipes and give some background about them. (Except in France, where recipes don’t have headnotes, which may be true elsewhere?)

Helen Goh is a trained psychologist who became a baker and pastry chef, and in addition to being one of the principal recipe developers for Yotam Ottolenghi, co-authored the books Sweet and Comfort with him. Helen has talked about the way baking has helped her manage her anxiety - and unlike other anti-anxiety prescriptions, baking has no unpleasant side effects. Others know her as the creator of what’s been dubbed the World’s Best Chocolate Cake…

@helen_goh_bakes

Helen Goh on Instagram: "Here's a confession. You know that 'wo…

That, and over a hundred other recipes, are in Baking & the Meaning of Life: How to find joy in 100 recipes, a book about sharing, giving, and receiving. I’ve got my eye on the Favorite Orange Cake (page 159) made with whole oranges and topped with a dreamy-looking, zesty orange icing, an airy Pandan & Coconut Chiffon Cake (page 185), and Crisp & Chewy Chocolate Chip Cookies (page 70).

The book also prompted me to make Helen’s Anzac Cake, which appeared in a newspaper a number of years ago, and I never got around to making it. Topped with the flavors of Anzac Biscuits—coconut, oatmeal, and golden syrup—how could one not?

Helen’s Anzac Cake

As readers may have read in a recent newsletter (Feb 2026), I’ve been on a tear, cleaning out my freezers and kitchen cabinets…

I’m pretty sure that’s another anti-anxiety activity that doesn’t have any bad side effects, except maybe some guilt that you’ve let so many things get ignored or pushed back to the rear of your cabinets.

Back there, I found all sorts of odds and ends that I’d amassed over the last few years, including this smoked sugar I bought in Scotland. At the time, I wrote about it - “How could I not?” Then it languished in my kitchen cabinet for a couple of years before I finally found a place to use it.

In addition to everything from Sicilian pistachio paste to salsa negra in my cabinets, I’ve also got a problem with preserving things. I just can’t let anything go to waste. (If anyone knows what I can make with a quart jar of pickled samphire, let me know!)

Often in the summer we’ll head to the south of France and this year, the woman who runs the farm stand in the village had a wooden crate filled with chile peppers. Almost everything else was sold out by the time we got there. Her produce is beautiful and it’s popular, but you need to have patience because once it’s someone’s turn, they need to spend some quality time catching up with her :) So you can’t be in a hurry.

While most of the other crates were empty when we got there a bit too late one morning, it looked like no one had touched the chiles. When I expressed interest, she put them all in a paper bag and gave them to me.

Score!

There were so many that I ended up pickling them, using my pickled jalapeño recipe, minus the carrots, red onions, and dried oregano.

The jar of pickled peppers has been in my refrigerator for a few months, and when I spotted a recipe in Helen’s book for Pickled Jalapeño & Cheddar Scones, I realize that this was their destiny. The recipe called for a generous amount of pickled chiles, and her recipe had come to the right place. (I also used that smoked sugar here, too.)

Living in France, I often have to modify recipes for what we can get here. I was emailing with a friend who wrote a Thai cookbook and mentioned how important substitutions are, when possible, because you want your recipes to be accessible to as many people as possible (or at least I do), while still preserving the basic integrity of them.

The original recipe called for cheddar, but I decided to keep it French, since I was using French-grown chiles, and grated some mimolette, a cheese that was briefly banned in the U.S. but is now available.

As Helen notes, these scones are close to American biscuits, and let me tell you, they were soooo good. Even before baking, when I was mixing and rolling the dough, they already smelled amazing.

And after I baked them, the taste blew me away. They were spicy and cheesy and crispy and flaky. It was hard to resist breaking into one right when they came out of the oven because my kitchen smelled so good. Letting them cool slightly allows the cheese to firm up a bit, but they are absolutely heavenly eaten warm.

I’m sure there’s a snappier way of ending this post, but you’ll have to excuse me. I’ve got some biscuits to eat…

Chile-Cheese Scones

Adapted from Baking & the Meaning of Life by Helen Goh

1 1/2 cups plus 1 tablespoon (220g) all-purpose flour, plus more for dusting

2 teaspoons baking powder, preferably aluminum-free

1/4 teaspoon baking soda

1 1/4 teaspoons smoked paprika

2 teaspoons sugar

1 teaspoon flaky sea salt or 3/4 teaspoon fine salt

1 clove garlic, grated or finely chopped

1/2 teaspoon dried oregano

6 tablespoons (85g/3oz) cold unsalted butter

5 tablespoons (70ml) whole milk

1/3 cup (75g) plain full-fat yogurt, plus 1 additional tablespoon for brushing the tops

4 ounces (115g) grated cheddar or mimolette cheese, divided

1 1/2 ounces (50g) drained weight, pickled jalapeños, blotted dry with a paper towel and finely chopped (you’ll have about 3 tablespoons of chopped chiles), plus 10 slices of pickled chiles

1. Whisk together the flour, baking powder, baking soda, paprika, sugar, salt, garlic, and oregano in a medium bowl. Put the cold butter between two pieces of parchment paper (or plastic wrap) and whack it with a rolling pin until it’s about as thick as your thumb. Unwrap it and rip the butter into pieces, tossing them in the flour mixture. Using your fingers, smoosh the butter into rough 1/2-inch (2cm) flakes.

Don’t overmix the dough. You want visible flakes and chunks of butter in there.

2. Refrigerate the bowl of ingredients for 30 minutes.

3. To assemble and bake the scones, preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Remove the flour mixture from the refrigerator. Add the milk and yogurt, stir a few times with a flexible spatula, then add three-quarters of the cheese and the chopped chiles. Sprinkle the countertop lightly with flour.

4. Stir everything together until the dough starts coming together, then use your hands to gather the dough into a more-or-less cohesive mass. Transfer the dough to the countertop and shape it into a rough rectangle. Note: The dough will smell really good at this point.

5. Using a pastry scraper or chef’s knife, cut the dough into three rectangles (see the photos in the post). Pile the rectangles on top of each other, then press them down, forming a rectangle. Repeat the process, patting the dough into a rectangle, cutting it into thirds, piling them on top of each other, and pressing them down again into a rectangle.

6. With a rolling pin, roll the dough into a long rectangle measuring 10 x 4 inches (24 x 10cm). Cut the dough lengthwise in half, then cut it vertically, creating ten individual rectangular scones. (You could trim the outside edges of the rectangle to straighten them out before cutting the dough, if you want the scones neater. If you do that, gather the scraps together into a small mound and bake that alongside the scones, which’ll be a baker’s snack.) Place the unbaked scones evenly spaced apart on the baking sheet. Brush the top of each with a little yogurt, then top each with grated cheese and a thin slice of chile pepper.

7. Bake until deep golden brown, 18 to 20 minutes, but start checking them a few minutes before.* They’re done when they’re browned across the top and up the sides, and feel almost fully baked when you press the tops.

Serving: The scones are delicious on their own, or split in half and buttered. They would also be great for breakfast, served with scrambled eggs. You could cut them smaller (and reduce the baking time) to serve as appetizers.

Storage: The scones are best the day they’re made. They can be stored in an airtight container overnight at room temperature.

Chile Cheddar Scones

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*My oven has a silly (and annoying) feature: When you open the door to check something, the oven turns itself off unless you remember to press the "Start” button again. Whoever came up with that idea never developed or tested recipes. I’m now hyper-vigilant about it, since I’ve had to redo recipes while testing them.

I forgot to turn it back on while baking these but luckily I remembered less than a minute after I checked on them. Helen’s book says to bake the scones for 20 minutes, but you can check them a few minutes before. (And if you have the same oven that I do, don’t forget to turn it back on!)