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Cheese and chutney scones

Try these cheese and chutney scones, made using reduced-fat spread and cheese, as a mid-afternoon snack or served alongside a bowl of homemade soup.

Serves 12

Prep Time 10 min

Cooking Time 20 min

Ingredients

  • 30g low-fat spread, plus extra to grease
  • 350g self-raising flour, plus extra to knead
  • 75g reduced-fat mature cheese, grated
  • 1tsp dried sage
  • 250ml skimmed milk
  • 75g caramelised red onion chutney

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Rub the spread into the flour to form fine crumbs. Add three-quarters of the cheese and the sage and mix well. Add the milk to form a soft dough.
  2. Lightly knead the dough on a well-floured surface and use a cutter to make 12 scones. Put them on a greased baking tray, spread chutney over the top of each scone and add a sprinkle of the remaining cheese.
  3. Bake for 17 min or until golden.

Nutrition per serving

Read more on how we calculate nutrition.
141 kcal 5.6g 2.5g 1g 1.1g 3.8g 0.5g 187mg 25.5g 0.7mg

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