Cheese & chutney scones

Cheese & chutney scones

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Cooking time

Prep: 25 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 6

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

Nutrition and extra info

Nutrition info

Nutrition per scone

kcalories
471
protein
15g
carbs
48g
fat
24g
saturates
14g
fibre
3g
sugar
7g
salt
2g

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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Method

  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.
  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.
  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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Comments

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choccie_123's picture
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Wow! I was not to sure if I would like these, but they are lovely. I made them for a picnic, so easy to make. I cut 8 scones out the dough ( as there were 8 picnickers ) but next time I will cut at least 12. The scones were enormous . My advise would be to halve the dough when you tip it out the bowl , then cut 6 out of each. They tasted yummy.

tho8mas4's picture

Cheese & chutney scones whow! they were to die for, I used some 9 teaspoons of my homemade chutney, and milk that was on the turn instead of the buttermilk and they tasted divine.
I would strongly recommend this recipe for picnics, lunch boxes or supper time or make little ones for when you are having family and friends around.

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