Savory Herb and Cheese Scones with Tomato Chutney
Enjoy the warm, inviting flavors of these savory herb and cheese scones, perfect for breakfast or as a snack. Fluffy and buttery, these scones are packed with aged cheddar and fragrant herbs, then served with a tangy homemade tomato chutney that elevates every bite. Whip them up for a delightful treat that complements afternoon tea or a cozy gathering.
ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ cup unsalted butter, cold and cubed
- 1 cup aged cheddar cheese, shredded
- ¼ cup fresh chives, chopped
- ¼ cup fresh parsley, chopped
- ¾ cup whole milk
- 1 egg (for egg wash) For Tomato Chutney:
- 2 cups ripe tomatoes, chopped
- 1 small onion, diced
- 1 clove garlic, minced
- ¼ cup sugar
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
steps
- 1.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- 3.
Add the cold, cubed butter to the flour mixture and blend until the mixture resembles coarse crumbs.
- 4.
Stir in the shredded aged cheddar, chives, and parsley until evenly distributed.
- 5.
Pour in the milk gradually, mixing until just combined. Do not overwork the dough.
- 6.
Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick circle.
- 7.
Cut the dough into 12 wedges or use a round cutter to make scones. Place on the prepared baking sheet.
- 8.
Brush the tops with beaten egg for a golden finish. Bake for 15-20 minutes until golden brown.
- 9.
For the chutney, combine all ingredients in a saucepan over medium heat. Simmer for about 20 minutes until thickened, stirring occasionally.
- 10.
Serve warm scones with the tomato chutney on the side.
