CHEESE SCONES WITH RHUBARB CHUTNEY
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.
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
Mix the baking powder into the flour in a mixing bowl.
Add the butter to the flour mix and mix together with your hands until it becomes like a breadcrumb texture.
Add the egg, milk and cheese and mix together to form a dough.
Roll out the dough with a rolling pin and using a round cutter cut out the scones until all the dough has gone.
Place the scones on a baking tray, cover with cling film and allow to rest for 20 minutes whilst the oven preheats to 170C.
Bake for 12 - 15 minutes until lightly golden in colour.
To make the rhubarb chutney
Lightly fry the onions until golden in a tablespoon of olive oil.
Add the rhubarb, sugar and vinegar and simmer for about an hour until it has formed a thick consistency.
Allow to cool completely before placing in a serving pot to be devoured with the cheesey scones.