Cheese & chutney scones

Health score
6%
Cheese & chutney scones
40 min.
6
515kcal

Suggestions


If you're looking for a delightful twist on classic scones, then these Cheese & Chutney Scones are sure to tantalize your taste buds. Perfect for a morning meal, brunch, or a cozy breakfast with loved ones, these scones offer a wonderful combination of savory and sweet flavors. With the rich, extra-mature cheddar perfectly complemented by the tangy onion chutney, each bite is a burst of deliciousness that just melts in your mouth.

What’s more, this recipe is simple to follow and requires just 40 minutes of your time, making it an ideal choice for both novice and seasoned bakers. The golden exterior and soft, fluffy interior are just waiting to be slathered with butter and enjoyed fresh out of the oven. Imagine the aroma wafting through your kitchen as they rise to perfection—a scent that not only fills your home but also invites everyone to the table.

Gather your ingredients, preheat that oven, and get ready for a baking experience that will elevate your breakfast or brunch spread. With just a few staples and a few easy steps, you can create a charming dish that's sure to impress your family and friends. Don't forget to have extra chutney on hand for serving—you might just find that these scones disappear before you know it!

Ingredients

  • 350 self raising flour for dusting
  • tsp baking soda 
  • 85 butter diced
  • 200 extra sharp cheddar cheese grated
  • 284 ml pot roast cut 
  • tsp onion 

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • knife

Directions

  1. Heat oven to 220C/200C fan/gas
  2. Dust a large baking sheet with a little flour. Tip the flour into a big bowl and mix in the bicarb and 1 tsp salt.
  3. Add the butter and rub into the flour with your fingertips to breadcrumbs, or whizz in a food processor until no butter lumps remain. Stir in all but a small handful of the cheese.
  4. Drizzle over the buttermilk and, using a cutlery knife, quickly mix together lightly. Tip onto a lightly floured surface and gently bring together with your hands into an oval about 2.5cm deep.
  5. Cut into 6 scones with a floured knife, then lift onto the baking sheet, leaving room for them to spread. Using the back of your tsp measure, press a small dip into the middle of each scone. Spoon the chutney into the dips, scatter over the remaining cheese, and bake for 10-15 mins until risen and golden. Best eaten on the day of baking with butter, plus a dollop more chutney, if you fancy it.

Nutrition Facts

Calories515kcal
Protein19.83%
Fat46.2%
Carbs33.97%

Properties

Glycemic Index
28.5
Glycemic Load
27.67
Inflammation Score
-5
Nutrition Score
14.114782605482%

Flavonoids

Isorhamnetin
0.1mg
Kaempferol
0.01mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:514.75kcal
25.74%
Fat:26.18g
40.28%
Saturated Fat:14.71g
91.95%
Carbohydrates:43.32g
14.44%
Net Carbohydrates:41.88g
15.23%
Sugar:0.38g
0.43%
Cholesterol:94.56mg
31.52%
Sodium:555.13mg
24.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.29g
50.58%
Selenium:44.34µg
63.35%
Phosphorus:308.37mg
30.84%
Zinc:4.33mg
28.86%
Calcium:255.38mg
25.54%
Manganese:0.47mg
23.75%
Vitamin B12:1.38µg
22.94%
Vitamin B2:0.27mg
15.7%
Vitamin B3:3.08mg
15.4%
Vitamin B6:0.28mg
13.94%
Vitamin A:689.23IU
13.78%
Magnesium:34.95mg
8.74%
Iron:1.54mg
8.56%
Folate:33.21µg
8.3%
Copper:0.16mg
8.05%
Vitamin B5:0.72mg
7.21%
Potassium:247.47mg
7.07%
Vitamin E:0.95mg
6.33%
Vitamin B1:0.09mg
6.29%
Fiber:1.43g
5.74%
Vitamin K:2.54µg
2.42%
Vitamin D:0.25µg
1.65%