Scone then gone!

Was in the mood for a savoury hit today so I headed towards a new recipe from Good Food magazine, Cheese and Onion Chutney scones! The finished results are delicious and SO moreish. The sweet chutney flavour goes perfectly against the deep flavour of the cheddar and they are light and fluffy too! I used a small cutter to do mine so that my little boy could pick them up easily for his lunch but you can make them much bigger if you want! I think they would be perfect with a bowl of tomato soup (which of course, has to be Heinz!)

Cheddar and Caramelised Onion Chutney Scones

225g/8oz self raising flour, plus extra for dusting,

1 tsp cream of tartar,

1/2 tsp bicarbonate of soda,

Pinch of salt,

50g/2oz butter,

100g/4oz strong cheddar cheese grated,

75g/2 1/2oz caramelised onion chutney,

150ml full fat milk,

1 egg, beaten.

1. Heat the oven to 200/180 fan/gas mark 6 and grease two baking trays.

2. Rub the butter into the self raising flour, cream of tartar, bicarbonate of soda and salt.

3. Stir in 85g of the cheese and all of the chutney.

4. Slowly add the milk mixing with a knife until it forms a dough (I would add the milk slowly and you may find you don't need all of it, depending on how runny the chutney you use is).

5. Turn out onto a floured surface and knead briefly before flattening the dough with your hands to about 3cm thickness.

6. Use a cutter to cut out rounds of dough and place them on the greased baking tray, rerolling the dough and cutting again until it is all used up.

7. Brush the tops with the beaten egg and sprinkle the remaining 15g of cheddar on top, gently pressing it down.  

8. Bake for about 10-12 minutes until the cheese on top is golden brown.

I think they are best eaten within minutes of coming out of the oven but can be gently reheated in a low oven. If you want to freeze them, let them cool completely before wrapping them in cling film/film/in an airtight container and freezing. To stop them going soggy when you defrost them place them on a wire rack, covered with a clean tea towel for about an hour and a half to fully thaw. Hope you enjoy these as much as we did!

Post below your ideas for scone flavours, I'm thinking about working on a recipe for goats cheese and walnut scones!

xxx