Cheese & Chutney Scones

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

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 6

Nutrition per serving

• 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

Directions

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.

Categories: Cakes & Baking