My persistent insomnia has resulted in late night baking; some with acceptable consequences and others well…we won’t even talk about them! Despite not inheriting/learning my Grandma’s baking skills, scones are something I have made repeatedly and even for me it’s pretty difficult to go TOO wrong! Sweet scones are something I have become accustomed to living in a seaside town with copious offerings of Afternoon Tea, however until I started baking myself I hadn’t ever tried a savoury scone ever- crazy! In my Christmas Degustabox I received the Branston Orchard Fruit Chutney jar which was absolutely delicious by itself but I thought would be even better in the scones too.
❅225g self-raising flour
❅1 egg yolk
❅85g grated cheese
❅4 Tablespoons of chutney
❅Get the oven to 200/220 or gas mark 7 (if you are lucky and have gas!) Whilst it’s heating add the sieved flour, and a pinch of salt to a mixing bowl.
❅You can then pop your softened butter in and rub it into the flour- it kind of goes like breadcrumbs. You can then mix your milk followed by the cheese in which should create a sticky dough.
❅You can then spoon as much chutney into the mix as you like but I would say about 4 tablespoons.
❅ Tip the dough onto a well floured board, after rolling out to about 2cm thickness I like to pop mine into greased tart dishes, they tend to retain the shape much better, although if you add a teaspoon of baking powder in then you can just as easily use a cookie cutter.
❅Once you’ve popped your shapes onto a floured tray you can brush them with milk or egg yolk, it varies what I use but it is nice to have them golden brown. They should take about 10-12 minutes so do keep a check on them, and Bob’s your uncle. I absolutely love this recipe as scones are such an achievable bake for anyone to have a go with and make a really delicious lunch or snack (if you’re me!) Let me know if you give them a try and how it goes!