Cheese & chutney scones

Cheese & chutney scones

By Sarah Cook
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(4 ratings)
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Prep: 25 mins Cook: 15 mins

Easy

Makes 6
A clever new idea for picnics - homemade freshly baked scones with onion pickle topping and grated cheddar

Nutrition and extra info

Nutrition: per scone

  • kcal471
  • fat24g
  • saturates14g
  • carbs48g
  • sugars7g
  • fibre3g
  • protein15g
  • salt2g
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Ingredients

  • 350g self-raising flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 85g butter, diced, plus extra to serve
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g extra-mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 6 heaped tsp onion chutney, plus extra to serve
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

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.

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Comments, questions and tips

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Frantic Flapjack
28th Mar, 2017
5.05
Made these for Mother's Day afternoon tea. They were fab! Cut in half and topped with cream cheese and smoked salmon. I used a smaller cutter and made about 15. Highly recommended.
wigwam1207
10th Sep, 2016
4.05
Great scones but would personally make 12 rather than 6 from the amount of mixture
choccie_123
8th Sep, 2014
5.05
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
28th Jul, 2013
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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