Cheese Scones with Sichuan California Prune Chutney

Everybody loves a classic cheese scone & chutney.

Well we have taken it to the next level in the test kitchen… Cheese scones with the most delicious California Prune and Sichuan Chutney!

The California Prunes add a great natural sweetness (they have no added sugar!) that balances out the acidity.

#Caprunes

https://www.californiaprunes.co.uk/recipes/cheese-scones-sichuan-california-prune-chutney/

Makes: 8 Prep Time: 30 minutes Cook Time: 20-25 minutes

INGREDIENTS

• Scones:

• 450g self raising flour

• 125g butter

• 1 tsp dijon mustard

• 100g mature Cheddar cheese

• Salt & pepper

• 185ml milk (approx)

• 1 free range egg

• Chutney:

• 1 cooking apple peeled and chopped

• 16 California Prunes (whole)

• 75ml cider apple vinegar

• 100g soft brown sugar

• 1 tsp sichuan peppercorns

DIRECTIONS

1. Pour the flour into a large mixing bowl and add the butter and seasoning. Using your fingertips rub the butter into the flour to create a crumbly texture.

2. Add the egg, mustard, cheese and milk, then slowly mix together to form a soft dough that will hold its shape.

3. Transfer the mix to a lightly floured work surface. Press the dough down and in from the sides with both hands to compress the dough and bring it together into a circle 4-5cm deep.

4. Transfer the circle onto a non-stick baking tray. Brush the scones with a little beaten egg or milk and, using a serrated knife, score the scones into 8 portions.

5. Bake in a pre heated oven 190°C for 20-25 minutes.

6. While the scones are baking, place all the chutney ingredients into a medium saucepan on a low heat.

7. Cook until boiling, then simmer for 10 minutes.

8. Remove from the heat and leave the chutney to cool before carefully transferring into a clean jam jar.

9. Spread the warm scones with chutney – and enjoy!