These tasty baked scones make a delicious snack or accompaniment to homemade soup. Serve them warm for maximum deliciousness. For best flavour results, use mature or strong flavoured cheese
- 300g spelt or plain white flour
- 5tsp baking powder
- 100g butter or margarine
- 50g each finely grated fresh Parmesan and mature Cheddar cheese
- 2 spring onions, trimmed and finely chopped
- 3tbsp tangy tomato chutney
- Approx. 100ml whole milk
- 1 egg, beaten, to glaze
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Sift the flour and baking powder into a bowl. Rub in the butter and stir in the cheese and spring onion.
Make a well in the centre. Add the chutney and gradually blend in sufficient milk to bind the mixture together into a soft dough.
On a lightly floured surface, gently knead the dough until smooth, then divide into 8 portions and form each roughly into a round shape approx. 2cm thick.
Arrange on a lightly greased baking tray and brush with egg. Bake in the oven for 15-18 mins until risen and golden. Best served warm, split in half and buttered.
Top tip for making Free-form cheese and chutney scones
If you like blue cheese, replace the Cheddar with some crumbled Stilton instead, and for extra cheesiness, sprinkle some more grated cheese over the scones before you bake them.