Cheese Scones with Quick Peach Chutney

From Lakes on a plate episode 15: Windermere


For the chutney

  • 2 white onions
  • 400g tin of peaches
  • 1tsp chopped fresh thyme
  • 1tsp chopped fresh rosemary
  • 125ml white vinegar
  • Salt and pepper

For the scones

  • 500g self-raising flour
  • 125g butter
  • 1 egg
  • 1tsp mustard powder
  • 100g mature cheddar cheese
  • ½tsp salt
  • Freshly ground black pepper
  • Milk


To make the chutney

  1. Chop the onions and place in a pan followed by the tin of peaches, juices and all – the whole tin.
  2. Add a few thyme leaves and a sprig of rosemary and simmer until reduced by half.
  3. Add a little vinegar to taste and blend until as smooth as you want it, season with salt and pepper. Put into sterilised jars and seal.

To make the scones

  1. Put the self-raising flour into a bowl, add the butter and rub together until you get a consistency of fine breadcrumbs.
  2. Add the egg, mustard, cheese, salt and pepper. Bring together with a spoon and add enough milk to form a dough.
  3. On a floured surface, press the dough out to about 1 inch thick and using a cutter cut out the scones.
  4. Place them onto a baking tray, top with a little more grated cheese and bake at 200°C for 10 minutes.
  5. Serve with the chutney.