Home Comics Geek N’ Bake: Deadpool’s Explosive Scones
Geek N’ Bake: Deadpool’s Explosive Scones

Geek N’ Bake: Deadpool’s Explosive Scones


You wouldn’t believe the similarities between your Nana and Deadpool! They’d be really similar if your Nan led a double life as a killer for hire either now (which would be incredibly cool) or in her glory days. If your Nana wasn’t an assassin don’t worry, she’s still a lot like Deadpool!

For one, they’re both sassy with a razor-sharp wit that can silence any room. They’re both adorable and love cats and more importantly they both have a passion for food! I’m not saying Deadpool is a world-class baker (either is your Nan!) but he seems to appreciate good food, just like your grandmother does.

So that got me thinking how could old ladies and Deadpool come together in some sort of baked good fusion… then it hit me! Scones! The old ladiest food on the planet but with a Deadpool twist…





20 minutes to prep // 12 minutes to cook


375g self-raising flour, 90g softened butter, 3 tbsp caster sugar, 1/2 tsp salt, 1 tsp bicardbonate of soda, 200g cherries, 1 tsp dried chilis , 150ml milk, 1 tbsp lemon juice, 1 tsp vanilla essence, 1 small egg beaten, extra flour for dusting.

Whipping cream


As with all of our baking, start by preheating your own to 200c and line a baking tray. It’s important to note that all ovens are different and you’ll know yours better than anyone else so if you think you should lower the temperature then do – I set my own to 190c!

To begin baking your scones, weigh out your flour and tip it into a mixing bowl. Toss in your salt, sugar and bicarbonate of soda and stir to combine all of your dry ingredients. Once you’re happy add the butter to the bowl.

In a food processor or using a knife and chopping board, you’ll need to work your cherries and chilis until they’re chopped into fine pieces. It’s faster and safer in a food processor, you can if you’re stuck even use
Make sure your hands are nice a clean because you’ll need them for the next part.

Crumble the butter and flour mix together using your hands to stir and mash the ingredients together. You should end up with a fluffy almost sand-like mixture when you’re done. Make a well in the bowl and set it to one side.

Pour 150ml of milk into a jug and microwave it on high for about 30 seconds, it should be warm not boiling. Add your lemon juice and vanilla and let sit for a minute.

Before you add the milk to the dry ingredients, you need to add your cherries and chili first. Do the same process as the butter, crumbling the two together until you see no larger lumps in the mix. When you’re done, form the well again.

Now take a wooden spoon and prepare to mix with all your might! Pour the milk into the well and then stir it into the flour/cherry combo making sure to sweep the edges of the bowl so as to catch all the flour. When you’re done you should be left with a very wet mixture! In fact it probably looks too wet and you’re starting to panic a little! Stop! It’s meant to look like someones brains have splattered into the bowl! I promise!

Next stage! The rolling and cutting of our scones!

Flour the surface you’re going to be working, this will prevent the gloopy cherry dough from sticking to the counter/work surface. You might also want to flour up your hands too, you have been warned!

Plop the dough on the floured surface then toss a little more flour on top of it (I used plain flour) and begin folding and rolling the dough using your hands. You might want to add a few more sprinklings of flour and as you repeat this step 3 or 4 times – just don’t go nuts and spray the dough or your kitchen with flour.

Roll the dough and shape it into a circular shape about 3-4cm thick (I am awful at measuring by eye, so just aim for not too thick and not thin). Using a scone cutter, which I couldn’t find so I used a small mug, cut four scones out of the dough and place onto the baking tray. Roll the dough back up and out and cut again – this mixture will yield about a dozen small scones but it depends on how big and thick… you like to cut yours at!

Dust the cut scones with a little leftover flour. Beat the egg and then using a pastry brush, coat the tops of each scone with a little of the mixture. Place in the oven for about 10 – 12 minutes. The scones should have risen and the tops cooked to a golden brown colour. Remove from the oven and place on a wire rack to cool.

Serve with jam and whipped cream but if you really want to different, just top with a little cream and a peppering of chili powder!

These scones are delicious and crumbly and just like Deadpool behind the explosive burst of chili and spice, there’s a gentle sweetness to them too. Stored in a container, the scones can stay fresh for up to two days but they can also be frozen should you wish to give some to your Nana the next time you visit… whenever that might be!