Honey Cheddar Chutney Scones
Sweet, savory, and irresistibly flaky, Honey Cheddar Chutney Scones are the perfect blend of bold flavors and delicate textures. These golden-brown delights combine sharp cheddar cheese, a hint of sweet honey, and the tangy complexity of your favorite chutney—be it mango or tomato—to create an unforgettable twist on classic scones. Made with cold cubed butter for a perfectly tender crumb, this recipe comes together in just over 30 minutes, making it an ideal choice for brunch spreads, tea-time treats, or an indulgent snack. Serve these scones warm with an extra swipe of butter or chutney for a mouthwatering experience that balances sweet and savory in every bite. Perfect for cheese lovers and adventurous bakers alike, these scones are a unique addition to your baking repertoire!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 1 cups Sharp cheddar cheese (shredded)
- 3 tablespoons Chutney (mango or tomato, your preference)
- 2 tablespoons Honey
- 0.75 cups Whole milk (plus extra for brushing)
- 1 Egg (lightly beaten)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed.
In a separate small bowl, whisk together the milk, chutney, honey, and egg.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a fork or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Knead it 2-3 times to bring it together, then pat it into a circle about 1-inch thick.
Using a sharp knife, cut the dough into 8 wedges (like a pie) and transfer them to the prepared baking sheet.
Brush the tops of the scones with additional milk for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
