Cheese Chutney Scones Recipes

CHEESE & CHUTNEY SCONES

Cheese & chutney scones image

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

Provided by Sarah Cook

Categories Afternoon tea, Treat

Time 40m

Yield Makes 6

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 471 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

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