Everybody loves a classic cheese scone & chutney.
Well we have taken it to the next level in the test kitchen… Cheese scones with the most delicious California Prune and Sichuan Chutney!
The California Prunes add a great natural sweetness (they have no added sugar!) that balances out the acidity.
Makes: 8 Prep Time: 30 minutes Cook Time: 20-25 minutes
450g self raising flour
1 tsp dijon mustard
100g mature Cheddar cheese
Salt & pepper
185ml milk (approx)
1 free range egg
1 cooking apple peeled and chopped
16 California Prunes (whole)
75ml cider apple vinegar
100g soft brown sugar
1 tsp sichuan peppercorns
Pour the flour into a large mixing bowl and add the butter and seasoning. Using your fingertips rub the butter into the flour to create a crumbly texture.
Add the egg, mustard, cheese and milk, then slowly mix together to form a soft dough that will hold its shape.
Transfer the mix to a lightly floured work surface. Press the dough down and in from the sides with both hands to compress the dough and bring it together into a circle 4-5cm deep.
Transfer the circle onto a non-stick baking tray. Brush the scones with a little beaten egg or milk and, using a serrated knife, score the scones into 8 portions.
Bake in a pre heated oven 190°C for 20-25 minutes.
While the scones are baking, place all the chutney ingredients into a medium saucepan on a low heat.
Cook until boiling, then simmer for 10 minutes.
Remove from the heat and leave the chutney to cool before carefully transferring into a clean jam jar.
Spread the warm scones with chutney – and enjoy!