Cheese & chutney scones

Name: Cheese & chutney scones
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 350 grams self-raising flour, plus extra for dusting; 1 teaspoon bicarbonate of soda; 85 grams butter, diced, plus extra to serve; 200 grams extra-mature cheddar, grated; 284 milliliters pot buttermilk; 6 teaspoons onion chutney, plus extra to serve

Cheese & chutney scones

Cheese & chutney scones is a breakfast that serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 513 calories, 26g of protein, and 26g of fat. Head to the store and pick up onion chutney, bicarbonate of soda, extra-mature cheddar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, take a look at these similar recipes: saunth chutney or sonth chutney | sweet tamarind chutney, Blue Cheese Shortbread Leaves with Cream Cheese-Chutney Roulade, and Savory Three Cheese Cream Cheese Pumpkin Scones.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Baking Sheet

Bowl

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.

Ingredients you will need

Breadcrumbs

Butter

Cheese

All Purpose Flour

Dry Seasoning Rub

Equipment you will use

Food Processor

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.

Ingredients you will need

Buttermilk

Equipment you will use

Knife

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.

Ingredients you will need

Dip

Butter

Cheese

Equipment you will use

Baking Sheet

Oven

Knife

Equipment

Ingredients

Servings:

350grams

self-raising flour, plus extra for dusting 1teaspoon

bicarbonate of soda 85grams

butter, diced, plus extra to serve 200grams

extra-mature cheddar, grated 284milliliters

pot buttermilk 6teaspoons

onion chutney, plus extra to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Scone works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.