Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella

Note: The Spiced Chickpea teamed up with Philips Home Living for this sponsored recipe.

Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella

  • Prep: 10 min
  • Total: 17 min

  • Vegetables


NOTE: This recipe makes 12-14 mini scones and 6-8 bigger ones.

- 1 cup of self-rising flour (or 1 cup all-purpose flour + 7 gr of baking powder)
- 1 tsp baking powder
- 50 g butter cold, salted
- ½ cup Mozzarella + extra for the top
-1 tbsp Gochujang paste (use less if you don’t like it too spicy)
- 2 tbsp milk
- 1 egg (medium size)
- 2 tbsp sun-dried tomatoes (squeezed out the oil and chop it)
- 1 spring onion (finely, sliced)
- 1 tbsp milk for glacing


  1. Preheat your oven or Airfryer on 180 C / 356 F. Then mix all the ingredients (see REEL) in a bowl (don’t over work the dough) and let the dough chill in the fridge for 10 min.

  2. After 10 min, flatten the dough out (1.5 cm thick) and cut out your desired shape.

    N.B.: I used a Ravioli cutter to make mini scones, but you can also use a knife.

  3. Brush the mini scones w/ milk and sprinkle on some extra cheese.

  4. Bake the mini scones in a preheated oven / Airfryer on on 180 C / 356 F for 7 min (7-10 min in an oven).

    If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.