Cheese Chutney Scones Recipes

CHEESE & CHUTNEY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. 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.
• 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.
• 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. 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.

CHEDDAR AND CHIVE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

HONEY-CHEDDAR-CHUTNEY SCONES

Steps:

• Preheat oven to 425 degrees.
• Into large bowl, sift together 3/4 cup flour, baking powder, baking soda and salt. Sift mixture again.
• Add butter; mix just until crumbly.
• Add cottage cheese, chutney, Cheddar cheese, honey and 1 tablespoon buttermilk.
• Combine briefly, just to mix ingredients.
• If dough is too crumbly, add additional 1 tablespoon buttermilk.
• Knead only 5 times.
• (Dough should be soft and satiny.) Lightly flour board and roll out dough into 8- by 5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling and cutting scraps.
• Place on oiled baking sheet. Bake 7 to 10 minutes, until just golden.
• Yields 10 to 12 scones.
• Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Mary Carroll Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
• http://recipes.reedsweb.net/