Cheese Scones with chutney ….mmmmmmmm
To make these easy cheesy scones …..
225g of self raising flour and 60g unsalted butter. Whizz them up in a food processor until the mix resembles breadcrumbs. Add a pinch of salt and a smidge of cayenne pepper if you like a bit of heat. Mix in 1 tsp of baking powder and about 100g mature cheese, more if you want them really cheesy (we used Dorset Coastal Cheddar). With the food processor on a low speed mix in one large beaten egg (always organic and free range – ours are provided by our very own feathered ladies) and up to 100ml of whole milk. Go slowly as you might not need it all! Stop when the mix has combined into a wet dough. It should stick to your hands when you lift it out. Drop the mix onto a floured surface and flatten gently with your hands to a thickness of about 3cm. Do not use a rolling pin! Cut the scones with a circular cutter and place on a baking tray which is either oiled or covered with baking paper. Glaze with a swipe of milk and pop in an oven which has been pre heated to 220c. Bake for 15 mins until a bit golden on top.
Coat with butter and chutney and scoff!