Cheese & chutney scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
Showing items 1 to 3 of 6
- 350g self-raising flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 85g butterdiced, plus extra to serve
- 200g extra-mature cheddargrated
- 284ml pot buttermilk
- 6 heaped tsp onionchutney, plus extra to serve
Nutrition: per scone
- kcal471
- fat24g
- saturates14g
- carbs48g
- sugars7g
- fibre3g
- protein15g
- salt2g
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.
