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.
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.
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.