A fantastic twist on a classic teatime favourite
For the scones
- 250g plain flour
- 3 tsp baking powder
- 250g mature cheddar grated
- 1 tsp chilli flakes,harissa spice blend or cayenne pepper
- pinch of salt
- 50ml Fussels Rapeseed oil
- 120ml milk, plus a little extra to brush the scones
- 1 egg
For the chutney
- 2 red onions sliced
- 300g cooked beetroot diced
- 200g dark brown sugar
- 2 tbsp balsamic vinegar
- 100ml red wine vinegar
- 2 tsp thyme
- salt and pepper
Pre heat the oven to 180c/Gas mark 4
In a large bowl combine the flour,baking powder,cheese ( reserving a little to sprinkle on top),spice and salt.
In a separate bowl combine the oil.milk and egg, whisk lightly and then add gradually to the dry ingredients.
Bring the mixture together using your hands until a soft dough forms. Lightly flour a surface before tipping out the dough and flattening until approximately 2cm thick. ( For larger scones, simply increase the thickness of the dough, this should still give you 6 scones).
Using a cutter,cut out the scones and place on a lined baking tray. With a pastry brush, lightly brush the tops of the scones, being careful to not allow the the milk to drip down the sides. Sprinkle with the remaining cheese and bake in the oven for 15-20mins.
In the meantime,make the chutney.
Place the ingredients in a heavy-bottomed pan and bring to a gentle simmer over a medium heat.Simmer for 25-30 mins and allow the mixture to reduce to a jam consistency.Remove from the heat,allow to cool and transfer into a sterilised jar.
Once the scones have risen and are crispy on top,remove them and place on a wire rack to cool.
Enjoy still warm with the chutney.