Spicy Pineapple and Cheese Scones
Preparation: 15 minutes
Cook: 12 – 15 minutes + cooling
Self raising flour
Matthew's Preserved Spicy Pineapple Chutney
Grated mature cheddar cheese
Preheat oven at 220°C/ Fan 200°C/ Gas 7
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.
Pour most of the milk and chutney mixture in the flour mix leaving some for a glaze.
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.
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.
Combine the remaining dough together, until all mixture has been used.
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.
Bake in the oven for 12-15 mins until they are golden brown on top.
Cool and consume.
Easily adapted for a dairy free/ vegan diet.