Spicy Pineapple and Cheese Scones

Preparation: 15 minutes
Cook: 12 – 15 minutes + cooling

Ingredients

Amount Ingredient
400g
Self raising flour
85g
Margarine
1/2 tsp
Baking powder
150ml
Milk
2 tblsp
Matthew's Preserved Spicy Pineapple Chutney
150g
Grated mature cheddar cheese

Method

1

Preheat oven at 220°C/ Fan 200°C/ Gas 7

2

Heat milk gently and stir in the Spicy Pineapple Chutney. Turn off the heat and cool down.

3

Put the flour and baking powder into a bowl and, using your fingers, rub in the margarine to the texture of fine breadcrumbs. Then add the cheese and mix together. 

4

Pour most of the milk and chutney mixture in the flour mix leaving some for a glaze. 

5

Mix everything together quickly. If it’s too sticky add a little flour, if a little dry add a touch of milk until you have a soft dough.

6

On a floured surface, using the palm of your hand, pat the dough down to approximately 3cm thick and using a 6cm cutter, push it through without twisting. 

7

Combine the remaining dough together, until all mixture has been used. 

8

Place scones on a baking tray lined with greaseproof paper and using a brush, or your fingers, rub the remaining milk/ chutney glaze over the top. 

9

Bake in the oven for 12-15 mins until they are golden brown on top. 

10

 Cool and consume. 

Easily adapted for a dairy free/ vegan diet.