However you pronounce it, scones or scones there's no doubt that this puffed up pastry treat is irresistible. Although I am very partial to a sweet scone laden with cream and jam it's a toss up now for my favourite flavour combo now I've discovered all of the delights of this cheesey masterpiece with a dollop of sweet and tangy rhubarb chutney.
- 275 g plain flour
- 100 g butter
- 20 g Baking powder
- 1 egg
- 110 ml milk
- 500 g rhubarb
- 1 onion
- 200 g demerara sugar
- 100 ml red wine vinegar
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Mix the baking powder into the flour in a mixing bowl.
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Add the butter to the flour mix and mix together with your hands until it becomes like a breadcrumb texture.
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Add the egg, milk and cheese and mix together to form a dough.
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Roll out the dough with a rolling pin and using a round cutter cut out the scones until all the dough has gone.
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Place the scones on a baking tray, cover with cling film and allow to rest for 20 minutes whilst the oven preheats to 170C.
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Bake for 12 - 15 minutes until lightly golden in colour.
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Lightly fry the onions until golden in a tablespoon of olive oil.
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Add the rhubarb, sugar and vinegar and simmer for about an hour until it has formed a thick consistency.
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Allow to cool completely before placing in a serving pot to be devoured with the cheesey scones.
