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Cheese and Chutney Scones

Bear with us, please — one more recipe calling for English cheddar, and then we’ll stop. At least for now. These scones are too delicious not to share with you right away while there may still be a few soup nights left, before warm weather sets in. Light and delicate, but with a big wonderful flavor, the scones sport the additional advantage of being easy to freeze, to have on hand for whenever they may be needed to round out a meal. British scones are lighter than what passes for a scone here, more like what we would call a biscuit. (Just to complicate things further, the British ‘biscuit’ is a crisp cookie or cracker. Hmm, and then, there’s ‘crisp’ and ‘cracker’ — we do speak the same language, yes?!?) The recipe in GoodFood calls for onion chutney to be used, but we decided to try one of our favorite homemade stores, Date and Apricot Chutney, instead. You’ll want to have this chutney on hand anyway, so it’s worth it to make some up right now, and besides, it worked a charm in the scones.

If they don’t all disappear in one sitting, you’ll want to allow the scones to cool completely before sealing into an airtight container. If you do freeze them, allow about 90 minutes to thaw them fully before gently warming in a low oven.

Cheese and Chutney Scones

8 oz. self-rising flour*
1½ tsp. baking powder
2 oz. butter, cubed (4 tbs.)
4 oz. English cheddar, grated, divided
2 ½ oz. chutney, chopped
½ cup whole milk
1 egg yolk, beaten

*Make up 2 cups, then weigh out your 8 oz. You’ll have some left over for dusting the kneading and cutting surface.

Heat oven to 425°F. Line a baking sheet with parchment.

Place the flour and baking powder into the bowl of a food processor, then add the butter and blitz until it resembles breadcrumbs.

Tip the mixture into a large bowl, then stir in most of the cheese (a bit more than 3/4) and the chutney. Slowly add the milk, mixing together lightly with your hands to form a dough.

Turn onto a floured surface and knead lightly for 20 seconds, then flatten the dough to about 1” thick. Using a 2 ½” cutter, cut rounds of the dough, gently rolling any scraps together and re-cutting.

Put the scones on the prepared baking sheet and brush the tops with a little egg yolk. Scatter over the remaining cheese and bake for 12-14 minutes until golden. Eat warm with butter.

One Comment Post a comment
  1. B. #

    Made these with the Richly Spiced Plum Chutney — delicious!

    March 30, 2013

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