Cheese Scones with Apple Chutney


Scones – The tea-time treat is synonymous with Great Britain. Any typical English tea-time is known to be kind of incomplete without Scones and Jam and clotted cream.

In fact, English tea-time ceremonies have a variety of such beautiful treats such as Scones, cucumber and cheese sandwiches, Macaroons, Small tarts along with a collection of teas. Although I haven’t been to such a ceremony as yet, I would love to host one. Maybe someday. For now, I will make a start with Scones.

I have been meaning to make authentic scones for a very long time now but never got around to it. Thing is – I never really wanted to make the basic scone with a strawberry jam. No, that’s a Classic version and yes, I do love it but I just wanted something very different. Something experimental on flavors and something that anyone making would have a moment thinking “Hmm, the pairings kind of interesting and it does work well on the flavor combination too”. This got me thinking and after about a week of thoughts, combinations, ideas being worked and discarded, I decided to make the one I am writing below.

The combination is sort of quintessentially  British in theory but the execution is a bit different.

Here’s presenting – Parmesan Scones with an Apple Chutney.






For the Scones

Self Raising flour – 200GM

Baking powder – 1 teaspoon

Chilled butter – Cubed – 50GMS

Cold Milk – about 150 ML

Salt – a pinch

Grated Parmesan Cheese – about 30-40GM


For the Apple Chutney


Grated Green Apple – ½ Medium sized one [Sprinkle with a little lemon and keep else it will go brown]

Raisins – 3 tablespoons

Finely Chopped Onion – 1 medium

Finely julienned Ginger – 1 inch piece

Sugar – about 50GM [You could use plain white or brown sugar]

Salt – couple of pinches for taste

Apple cider vinegar – about ½ cup

Cinnamon Sticks – 2 Nos.

Star Anise – 1 to 2 Nos.

All Spice powder – couple of pinches [optional]


For serving

Microgreens – Ideally Mustard microgreens work brilliantly owing to their pungency. That would go well with the sweetness of the apple chutney.

If you cannot get microgreens, use Arugula [Rocket] leaves – torn up.




For The Scones

  • Add the flour, salt, baking powder and Cheese in a bowl and mix well.
  • Add in the cubed butter and mix using finger-tips to resemble a bread crumb like texture.
  • Once done, add in the cold milk and using a fork, gently bring the mixture together to form a dough. Add a bit more milk if needed.
  • Avoid using your hand for the mixing.
  • Gently tip out the mix on a floured surface and flatten the dough mix into a flat disc about 2cm in thickness.
  • Using a round cookie cutter, cut out rounds.
  • Place these on a backing tray and glaze the tops using a little bit of milk.
  • Bake in a pre-heated oven at 220°C for about 10 -15 minutes until golden. The baking time may differ oven to oven so, use your instinct here to judge if its done. Ideally took 15 minutes in mine.
  • Take and place on a wired rack to cool before serving.


For The Apple Chutney

  • Place the sugar and apples in a pan on a low heat.
  • Add in the onions, ginger, salt, raisins, cinnamon, star anise and all spice powder.
  • Cover and let it cook on a low flame for about 5-7 minutes.
  • Add in the apple cider vinegar now. If the apples have softened, leave the pan open to cook.
  • In another 5 minutes, the mix should all come together and be a bit of a gravy consistency.
  • Don’t let it heat too far else the sugar will caramelize and it wont exactly have a chutney consistency.
  • Take out in a bowl and leave to cool before serving.



Final Serving 

  • Take a scone and cut in half.
  • Spread a bit of the apple chutney on the lower half of the scone. Don’t get the whole cinnamon or star anise in that.
  • Sprinkle the micro-green on top.


  • Cover with the top half of the scone.
  • Serve with maybe some tea [hot or Iced].







2 Comments Add yours

  1. amazing recipe! and great pictures your blog is so good


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