Sam Moody’s Cheddar Cheese Scones with Rhubarb Chutney
“This is the best afternoon snack ever. Try varying it by using different cheeses – we make truck-loads of these in the South West!”
SERVES 4
PREP: 30 mins plus 20 mins resting
COOKING: 1½ hrs plus cooling time
For the Scones
- 375g plain flour
- 100g unsalted butter softened
- 20g baking powder
- 1 egg
- 110ml milk
- 200g grated Cheddar cheese
For the Chutney
- 500g rhubarb
- chopped into 2cm squares
- 1 small onion finely chopped
- 100ml sherry vinegar
- 200g demerara sugar
- olive oil
For the Scones
Rub the baking powder, flour and butter together until it resembles breadcrumbs. Add the egg, followed by the milk. Add the cheese and mix well. Roll out to 3cms thick. Cut out the scones with a 60mm cutter. Re-roll the trimmings and repeat. Place the scones onto a baking tray and lightly cover in cling film. Rest for 20 minutes. Preheat the oven to 170°C. Egg wash the scones and bake for 12-15 minutes.
For the Chutney
Gently sweat the onion in a little olive oil until light in colour. Add the rhubarb and sugar. Cook over a gentle heat for 1 hour. Add the vinegar and sugar. Cook down to a thick consistency. Place in a jar and cool.
To serve, warm the Cheddar cheese scones, and top with the chutney and some more Cheddar.
