Name: Cheese & chutney scones
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cheese & chutney scones

1. 350g self-raising flour , plus extra for dusting -

2. 1 tsp bicarbonate of soda -

3. 85g butter , diced, plus extra to serve -

4. 200g extra-mature cheddar , grated -

5. 284ml pot buttermilk -

6. 6 heaped tsp onion chutney, plus extra to serve -

How to cook deliciously - Cheese & chutney scones

1. Stage

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. Stage

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. Stage

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.