Bean chilli with cheesy scones

Method

1. To make the scones, mix together the flour and baking powder in a large bowl then 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 5mm (1/4") thick. Cut out 8 rounds, each 5cm (2") across, and place them on a baking sheet. Brush the tops with a little milk and bake in a preheated oven, 200°C (400°F / gas mark 6), for 12 mins or until they sound hollow when tapped.
3. To make the chilli. heat the oil in a large pan, add the onion and garlic and cook over a medium heat for 5 mins or until softened. Increase the heat to high and add the minced beef. Fry the mixture, stirring for 5 mins or until browned all over.
4. Next, stir in the tomato purée, chillies, chilli powder and mixed herbs and continue to cook for 5 mins. Add the tomatoes and baked beans, bring to the boil then cover and simmer for 30 mins or until the beef is tender.
5. Transfer the chilli con carne to a serving bowl and top with soured cream. Garnish with chopped parsley and serve with the scones and separate bowls of grated cheese and jalapeño peppers.

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