Description
A delicious recipe for savory cheese and herb scones served with a tangy tomato chutney.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 3/4 cup whole milk
- 1 large egg
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup diced onion
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese, chives, and parsley.
- In a separate bowl, whisk together the milk and egg, then pour into the dry ingredients and mix until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- Pat the dough into a 1-inch thick circle and cut into wedges or use a round cutter to make individual scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- While the scones are baking, make the tomato chutney by combining the diced tomatoes, onion, apple cider vinegar, brown sugar, mustard seeds, ground ginger, salt, and black pepper in a medium saucepan.
- Bring to a boil over medium heat, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
- Serve the warm scones with the tomato chutney on the side.
Notes
- For added flavor, substitute cheddar cheese with feta or goat cheese.
- Add a pinch of cayenne pepper to the chutney for a spicy kick.
- For a sweeter chutney, add a diced apple or a handful of raisins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone with chutney
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg