- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 471
- Fat Content: 24g
- Saturated Fat Content: 14g
- Carbohydrate Content: 48g
- Sugar Content: 7g
- Fiber Content: 3g
- Protein Content: 15g
- Sodium Content: 2g
Cheese & chutney scones
Ingredients
- self-raising-flour - 350g self-raising flour, plus extra for dusting
- bicarbonate-of-soda - 1 tsp bicarbonate of soda
- butter - 85g butter, diced, plus extra to serve
- cheddar - 200g extra-mature cheddar, grated
- buttermilk - 284ml pot buttermilk
- onion - 6 heaped tsp onion chutney, plus extra to serve
Instructions
- 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.
Scone recipe for 4 – 8 people, takes only 15 mins; recipe has self-raising flour, bicarbonate of soda, butter, cheddar, buttermilk and onion.
