Name: Cheese & chutney scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 6
Cuisine: British
Ingredients: 350g self-raising flour plus extra for dusting; 1 tsp bicarbonate of soda; 85g butter diced, plus extra to serve; 200g extra-mature cheddar grated; 284ml pot buttermilk; 6 heaped tsp onion chutney, plus extra to serve

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Cheese & chutney scones

Cheese & chutney scones

Sarah Cook

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Makes 6

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.8 out of 5.6 ratingsRate

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A clever new idea for picnics - homemade freshly baked scones with onion pickle topping and grated cheddar

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Ingredients

Nutrition

Units:

MetricUS

350g self-raising flour

plus extra for dusting
1 tsp bicarbonate of soda
85g butter

diced, plus extra to serve
200g extra-mature cheddar

grated
284ml pot buttermilk
6 heaped tsp onion

chutney, plus extra to serve

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Nutrition: per scone

kcal471
fat24g
saturates14g
carbs48g
sugars7g
fibre3g
protein15g
salt2g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Dust a large baking sheet with a little flour. Tip the flour into a big bowl and mix in the bicarb and 1 tsp salt.
step 2

Add the butter and rub into the flour with your fingertips to breadcrumbs, or whizz in a food processor until no butter lumps remain. Stir in all but a small handful of the cheese.
step 3

Drizzle over the buttermilk and, using a cutlery knife, quickly mix together lightly. Tip onto a lightly floured surface and gently bring together with your hands into an oval about 2.5cm deep. Cut into 6 scones with a floured knife, then lift onto the baking sheet, leaving room for them to spread. Using the back of your tsp measure, press a small dip into the middle of each scone. Spoon the chutney into the dips, scatter over the remaining cheese, and bake for 10-15 mins until risen and golden. Best eaten on the day of baking with butter, plus a dollop more chutney, if you fancy it.

Recipe from Good Food magazine, September 2012

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A star rating of 4.8 out of 5.6 ratings

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