Cheddar & Chutney Scones
Sweet, savoury, and totally irresistible. These scones are proof that chutney belongs in your baking too.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- ½ cup The Mainstays Peach & Apricot Chutney
- ⅔ cup milk (plus extra for brushing)
- Optional: 1 tbsp chutney for brushing top of scones
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in cheddar cheese.
- Add ½ cup chutney and most of the milk; mix gently with a fork until a soft dough forms. If too dry, add a bit more milk.
- Turn dough onto a lightly floured surface, knead gently a few times, and shape into a 1-inch thick round.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush tops with a little milk for colour.
- Bake for 18–20 minutes, until golden and fragrant.
- Serve warm with a dollop of chutney on top for that extra “chef’s kiss” finish.
