Country Garden Chutney and Cheese Scones
- 250g self raising flour
- 1 tsp baking powder
- 1 tsp Tracklements Wholegrain Mustard
- 1 tsp salt
- 125g butter
- 75g Cheddar cheese, grated
- 100-120ml milk
- 2 tbsp Tracklements Country Garden Chutney
Preheat the oven to 220ºC/425ºF/Gas mark 7.
Place the flour, baking powder, Wholegrain Mustard and salt in a mixing bowl. Add the butter and rub it into the flour until the mixture looks like breadcrumbs. Stir in the cheese and Country Garden Chutney. Add enough milk to make a soft dough.
Turn out onto a lightly floured work surface and pat out to about 3cm deep. Using a 6cm pastry cutter cut out about 9 circles. Place on a baking tray and bake for 10 –12 mins until golden brown and risen.
Serve hot or cold with butter, a good Cheddar and Tracklements Country Garden Chutney.