• bicarbonate of soda 1 tsp bicarbonate of soda
  • butter 85g butter, diced, plus extra to serve
  • extra sharp cheddar cheese 200g extra-mature cheddar, grated
  • onion 6 tsp onion chutney, plus extra to serve
  • pot roast 284ml pot buttermilk
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How to make it

  1. Heat oven to 220C/200C fan/gas 7.Dust a large baking sheet with a littleflour. Tip the flour into a big bowl andmix in the bicarb and 1 tsp salt.
  2. Add the butter and rub into the flourwith your fingertips to breadcrumbs, orwhizz in a food processor until no butterlumps remain. Stir in all but a smallhandful of the cheese.
  3. Drizzle over the buttermilk and, usinga cutlery knife, quickly mix togetherlightly. Tip onto a lightly floured surfaceand gently bring together with yourhands into an oval about 2.5cm deep.
  4. Cut into 6 scones with a floured knife,then lift onto the baking sheet, leavingroom for them to spread. Using theback of your tsp measure, press a smalldip into the middle of each scone. Spoonthe chutney into the dips, scatterover the remaining cheese, and bakefor 10-15 mins until risen and golden.Best eaten on the day of baking withbutter, plus a dollop more chutney,if you fancy it.