Cheese Scones with Bramley Apple Chutney
This is the perfect teatime treat – a savoury twist on the classic scone, topped with butter and a generous dollop of tangy Bramley Apple Chutney. The scones are really easy to make and although the Bramley Apple Chutney is our favourite topping, you can try them out with all of our delicious chutneys – Balsamic Onion Relish or Pear, Apple & Cider Chutney would also be rather fabulous.
For the scones:
- 225 g self-raising flour
- A pinch of salt
- 55 g salted butter
- 25 g mature cheddar, grated
- 150 ml whole milk
- In A Pickle Bramley Apple Chutney
- First, preheat the oven to 220˚C/200˚C fan. Mix together the flour and salt and then rub in the butter with your fingers.
- Stir in the grated cheese and then the milk, mixing gently to create a soft dough. Turn the dough out onto a floured surface and knead gently for five minutes or so, until all the ingredients are incorporated.
- Roll out the dough to 2cm thick. Use a 5cm cutter to stamp out rounds and place on a greased baking sheet. Top tip – don’t twist the cutter when you press it into the dough, or the scones will rise wonky.
- When you run out of space to place the cutter, lightly knead together the remaining dough scraps and stamp out more scones to use it all up.
- Brush the tops of the scones with milk, and bake for 12–15 minutes until well risen and golden.
- Serve warm from the oven with plenty of butter and Bramley Apple Chutney, and a mug of tea to wash it all down.