Cheese & chutney scones

Cheese & chutney scones

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

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

Nutrition: per scone
NutrientUnit
kcal471
fat24g
saturates14g
carbs48g
sugars7g
fibre3g
protein15g
salt2g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.6 ratings
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