Cheese & chutney scones

30-60 minutes 600 kcal or less afternoon tea cheese and pickle freshly baked great british bake off homemade make of the month picnic

N/A

Makes 6

Source

Ingredients

350g self-raising flour , plus extra for dusting

1 tsp bicarbonate of soda

85g butter , diced, plus extra to serve

200g extra-mature cheddar , grated

284ml pot buttermilk

6 heaped tsp onion chutney, plus extra to serve

Method

Heat oven to 220C/200C fan/gas 7. 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.

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.

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. 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.