Cheese Scones with Chilli Chutney
Rated 5.0 stars by 2 users
Golden, fluffy, and packed with savoury flavour, these easy Cheddar cheese scones are a classic bake with a twist – a Tiptree Chilli Chutney and melted cheese topping.
Simple to make, they’re best served warm from the oven, split, and generously spread with butter and more of the swicy (sweet and spicy) Chilli Chutney. Perfect for picnics, afternoon tea, or alongside a bowl of soup.
Ingredients
- 150ml milk at room temperature, plus 1 tbsp for glazing
- ½ tbsp white wine vinegar
- 250g self-raising flour, plus extra for dusting
- A pinch of salt
- ¼ tsp cayenne pepper
- A grinding of black pepper
- ½ tsp mustard powder
- 1 tsp baking powder
- 60g cold butter, cut into cubes
- 130g extra mature Cheddar cheese, grated
- 1 large egg, beaten
-
6 tsp Tiptree Chilli Chutney
To Serve
- Salted butter, to taste
-
6 tsp Tiptree Chilli
Chutney
- 6 slices of extra mature Cheddar cheese
Directions
Heat the oven to 220°C / 200°C fan / gas 6 with a large baking tray inside.
In a measuring jug, measure out the milk then tip it into a small bowl. Add the vinegar, stir, and set aside for a few minutes to allow the milk to curdle.
Sift the flour, salt, cayenne pepper, black pepper, mustard powder and baking powder into a bowl, then whisk to ensure the ingredients are thoroughly mixed.
Add the butter to the bowl and rub into the flour with your fingertips until it resembles breadcrumbs. Do not overmix as the heat from your hands will start to melt the butter.
Sprinkle 100g of the cheese into the breadcrumb mixture and mix together with a fork until it is evenly distributed.
Crack the egg into a measuring jug and whisk until smooth. Add enough curdled milk to make it up to 160ml, then whisk again.
Make a well in the centre of the flour mixture and slowly pour in enough eggy milk, mixing all the time with a blunt cutlery knife, to give a soft but firm dough that isn’t too sticky. You may not need to use it all to get the right consistency. Use your hands to bring the mixture together and knead it a few times in the bowl.
Lightly sprinkle flour onto your work surface and pat down or roll the dough to approximately 2.5cm thick.
Cut out the scones with a medium (around 6cm) cutter, then place on a sheet of baking parchment. Gather and re-roll any scraps to make more scones.
Using a teaspoon size round measuring spoon make a little indentation into the top of each scone in the centre. Fill them with a teaspoon of Tiptree Chilli Chutney. Sprinkle the remaining grated cheese on top of each scone, pressing it down into the chutney and ensuring all of the chutney is covered by cheese.
Brush the tops of each scone, around the cheese, with a little milk, using a pastry brush or your finger.
Carefully slide the parchment with the scones on onto the hot oven tray.
Bake on the top shelf of the oven for 10-15 mins or until risen and golden brown. Check after 10 minutes and turn the scones around so the tops don’t burn.
Remove the scones from the oven and leave to cool on a wire rack.
Serve warm, spread with salted butter, more Chilli Chutney and slices of cheese.
Additional Information
These cheese scones are best eaten still warm from the oven, but if you want to keep them for longer store them in an airtight container when cool. They will keep for 1-2 days. You can warm them slightly in a low oven before you serve them to freshen them up.
Alternatively freeze any leftover scones as soon as they are cool and defrost and warm gently before serving.
