- 350g self-raising flour, plus extra for dusting
- 1 tsp 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g extra-mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 284ml pot buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 6 heaped tsp onion chutney, plus extra to serve
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
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.