Ploughmans Scones made with Bramley Apple & Norfolk Ale Chutney
Description
These savoury cheese scones, filled with thin slices of apple and chutney, make a delicious addition to an afternoon tea spread
Ingredients
Instructions
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Heat oven 200c. Dust a large baking sheet with a little flour.
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Tip the flour into a bowl and mix it the bicarbonate of soda and 1 tsp of sea salt. Add the butter and rub into the flour with your fingertips until no lumps remain, stir in all but a small handful of cheese.
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Add the Bramley Apple & Norfolk Ale Chutney. Drizzle over the buttermilk & using a cutlery knife, gently mix, (do not over mix, as this can make the scone tough).
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Tip out onto a floured surface, press , out into a oval about 2.5cm deep, cut into 6 wedges, place on the baking sheet and bake for 10-15 minutes or until golden.
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Best eaten on the day with butter & a dollop more chutney.
Note
Bramley Apple & Norfolk Ale Chutney
A modern take on a traditional Chutney, in our Chutney we use a great local ale from Panther Brewery based in Reepham, the ale we use is their Black Ale.
Where to buy: https://candiscupboard.com/candis-cupboard-products/candis-chutney/bramley-apple-and-norfolk-ale-chutney/
Recipe by Candis Cupboard: https://candiscupboard.com/
