I’ll let these photos speak for themselves. As much as I’d like to recall, these buttermilk, Cheddar and Christmas Chutney scones didn’t just happen spontaneously because unlike chutney and cheese, it’s not often I have buttermilk in the fridge. And you really need buttermilk for this recipe. These scones were a premeditated craving. I’d also recommend grabbing some proper Wookey Hole Cave Cheddar and Rosebud Preserve Christmas Chutney rich with dates, prunes, apricots and ale because that’s what I used and the combination worked deliriously well. I can’t speak for the quality of these scones using lesser quality cheese and chutney…but I’m sure you could give it a try.
Cheddar and Chutney Scones Recipe
2 cups flour
1/4 tsp baking soda
1 tbs baking powder
1 tsp salt
1 cup buttermilk (or more if needed)
1 small piece of Cheddar
1-2 tbs Christmas Chutney
Oven at 220C
In a food processor blitz up the flour, salt and butter until the butter has been broken into little pieces not smaller than say, a grain of barley or a lentil.
Tip the flour mixture into a bowl and add the buttermilk, cutting it in with a knife until the mixture has JUST come together. It should be moist, so use more buttermilk if you need it .
On a floured surface, press or very lightly roll out the dough to about 1/2 inch thick.
Grate the cheese on to the dough until it lightly covers the surface. Fold the the dough on top of itself and repeat the step again.
On the third time, instead of cheese, spread the chutney over the surface of the dough and fold it over to cover.
You should have 2 layers of cheese and one of chutney.
Cut the scones into a rounds using a cookie cutter. Some of them might wobble at the layers a bit so be gentle.
Brush the scones with some buttermilk. Grate some extra cheese on top as well if you like.
Bake for about 10-15 minutes, or until they’re golden and risen.
Eat while still warm.
These scones will still be good the next day, either at room temp or heated gently in the microwave.