Pre-heat the oven to 220deg/Fan 200/Gas 7
Lightly grease a baking tray
This savoury scone wheel is absolutley delicious served fresh from the oven with butter. It's a great accompaniment with cold cuts of meat, a cheese board and even a hearty soup.Print me
225g (8oz) self raising flour
1/2 level teaspoon salt
1/2 level teaspoon mustard powder
1/4 level teaspoon cayenne pepper
1 level teaspoon baking powder
25g (1oz) butter
150g (5oz) grated mature cheddar cheese
6 heaped teaspoons Mrs Darlington's Caramelised Onion Chutney
1 large egg
a little milk
Measure the flour, salt, mustard powder, cayenne pepper and baking powder into a large bowl. Add the butter and rub in with your finger tips until the mixture resembles fine breadcrumbs.
Stir in only 100g (4oz) of the grated cheese.
Break the egg into a measuring jug then make up to 150ml (1/4 pint) with milk. Stir the egg and milk into the dry ingredients and mix to a soft but not too sticky dough.
Turn out on to a lightly floured work surface and knead lightly. Roll out to a 15 cm (6inch) circle and mark into 6 wedges.
Use the back of a teaspoon to make a shallow dent into the centre of each of the six portions, and then add a teaspoon of Mrs Darlington' Caramelised Onion Chutney into the dent.
Brush the rest of the scone wheel with a little milk and sprinkle with the remaining grated cheese.
Bake in the pre-heated oven for about 15 minutes or until golden brown and firm to the touch.
Slide on to a wire rack to cool slightly, then enjoy whilst still warm.