top of page

Cheese Scones with Sichuan California Prune Chutney

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


  • Scones:

  • 450g self raising flour

  • 125g butter

  • 1 tsp dijon mustard

  • 100g mature Cheddar cheese

  • Salt & pepper

  • 185ml milk (approx)

  • 1 free range egg

  • Chutney:

  • 1 cooking apple peeled and chopped

  • 16 California Prunes (whole)

  • 75ml cider apple vinegar

  • 100g soft brown sugar

  • 1 tsp sichuan peppercorns


  1. 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.

  2. Add the egg, mustard, cheese and milk, then slowly mix together to form a soft dough that will hold its shape.

  3. 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.

  4. 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.

  5. Bake in a pre heated oven 190°C for 20-25 minutes.

  6. While the scones are baking, place all the chutney ingredients into a medium saucepan on a low heat.

  7. Cook until boiling, then simmer for 10 minutes.

  8. Remove from the heat and leave the chutney to cool before carefully transferring into a clean jam jar.

  9. Spread the warm scones with chutney – and enjoy!


Featured Posts
Recent Posts
bottom of page