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.

Course Main Course
Cuisine english
Keyword cheese, chutney, rhubarb, scone
Prep Time 20 minutes
Cook Time 15 minutes
rest time 20 minutes
Author jacksmeatshack


For the scones

  • 275 g plain flour
  • 100 g butter
  • 20 g Baking powder
  • 1 egg
  • 110 ml milk

For the rhubarb chutney

  • 500 g rhubarb
  • 1 onion
  • 200 g demerara sugar
  • 100 ml red wine vinegar


To make the scones

  1. Mix the baking powder into the flour in a mixing bowl.

  2. Add the butter to the flour mix and mix together with your hands until it becomes like a breadcrumb texture.

  3. Add the egg, milk and cheese and mix together to form a dough.

  4. Roll out the dough with a rolling pin and using a round cutter cut out the scones until all the dough has gone.

  5. Place the scones on a baking tray, cover with cling film and allow to rest for 20 minutes whilst the oven preheats to 170C.

  6. Bake for 12 - 15 minutes until lightly golden in colour.

To make the rhubarb chutney

  1. Lightly fry the onions until golden in a tablespoon of olive oil.

  2. Add the rhubarb, sugar and vinegar and simmer for about an hour until it has formed a thick consistency.

  3. Allow to cool completely before placing in a serving pot to be devoured with the cheesey scones.