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November 5, 2016

Beautiful morning here in Macclesfield today and I should have got on with my weekly bread baking but I had an appointment scheduled with a new Consultant so baking had to be left. On the walk back from the hospital I collected a bag full of sweet chestnuts so that was a positive!

Sweet Chestnuts

Sweet Chestnuts

With no bread left for lunch I decided to make some savoury scones and try baking some with chutney on the top like one I had recently enjoyed at the garden centre.

I thought the mixture seemed a little dry compared to my sweet scone recipe but they worked really well and were very tasty!


225g self raising flour
Half teaspoon chilli powder
Pinch of chilli flakes
1 tsp baking powder
55g garlic butter (optional you can use ordinary butter)
100g cheddar cheese
90 ml milk
Extra cheese and chutney for topping the scones


1) Preheat oven with the baking tray inside to 200.C.

2) Mix the dry ingredients in a mixer.

Mix the dry ingredients

Mix the dry ingredients

3) Cut the butter into small pieces and mix until breadcrumbs (you can do all this by hand)

4) Gently mix in the grated cheese then enough milk to give a firm dough. Do not pour in all the milk at once as you may not need it all.

Add the grated cheese

Add the grated cheese

5) Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium cutter and then place on the hot oven tray. Sprinkle a little cheese on the top of each scone and a teaspoon of chutney before putting in the oven.

Top the scones with cheese and chutney

Top the scones with cheese and chutney

6) Bake for 20 minutes until risen and golden in colour – enjoy!



One Comment leave one →
  1. November 6, 2016 2:41 pm

    Oh yumminess!

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