Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh herbs (such as chives, parsley, or thyme)
- 3/4 cup whole milk
- 1 large egg
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup finely chopped onion
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Add the cold butter and mix until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and chopped herbs.
- In a separate bowl, whisk together the milk and egg. Pour the milk mixture into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle. Cut into wedges or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Allow to cool slightly on a wire rack.
- For the tomato chutney, combine the diced tomatoes, chopped onion, apple cider vinegar, brown sugar, cumin, salt, and black pepper in a small saucepan. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool slightly.
- Serve the warm scones with the tomato chutney on the side.
Notes
- For added flavor, try mixing in different cheeses like feta or goat cheese.
- You can substitute fresh herbs with dried herbs if fresh ones are not available.
- For a spicier chutney, add a pinch of red pepper flakes or diced jalapeños.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone with chutney
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg