Search

Free-form cheese and chutney scones

(24 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Free-form cheese and chutney scones
Free-form cheese and chutney scones
  • Makes: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

These tasty baked scones make a delicious snack or accompaniment to homemade soup. Serve them warm for maximum deliciousness. For best flavour results, use mature or strong flavoured cheese

Ingredients

  • 300g spelt or plain white flour
  • 5tsp baking powder
  • 100g butter or margarine
  • 50g each finely grated fresh Parmesan and mature Cheddar cheese
  • 2 spring onions, trimmed and finely chopped
  • 3tbsp tangy tomato chutney
  • Approx. 100ml whole milk
  • 1 egg, beaten, to glaze

If you like blue cheese, replace the Cheddar with some crumbled Stilton instead, and for extra cheesiness, sprinkle some more grated cheese over the scones before you bake them.

Method

  1. Pre-heat oven to 200C/400F/Fan 180C/Gas Mark 6. Sift the flour and baking powder into a bowl. Rub in the butter and stir in the cheese and spring onion.
  2. Make a well in the centre. Add the chutney and gradually blend in sufficient milk to bind the mixture together into a soft dough.
  3. On a lightly floured surface, gently knead the dough until smooth, then divide into 8 portions and form each roughly into a round shape approx. 2cm thick.
  4. Arrange on a lightly greased baking tray and brush with egg. Bake in the oven for 15-18 mins until risen and golden. Best served warm, split in half and buttered.

Your rating

Average rating

  • 4
(24 ratings)

Your comments

comments powered by Disqus

FREE Newsletter