You have no items in your shopping cart.

Subtotal: £0.00

Stilton and Rosemary Scones with a Quick Caramelised Onion, Port & Cranberry Chutney

More Views

Stilton and Rosemary Scones with a Quick Caramelised Onion, Port & Cranberry Chutney


Ingredients:


Scones
225g selfraising flour
1/2 tsp salt
1 level tsp baking powder
25g butter
75g Stilton
1tsp finely chopped rosemary
1 large egg
a little milk

Quick Chutney
5 onions finely sliced
3tbsp red wine vinegar
1tbsp brown sugar
2 tbsp Port
1 tbsp dried cranberries
Salt and pepper

Method


Scones
Combine flour, baking powder and salt.
Rub in the butter until resembles fine breadcrumbs.
Mix in the stilton and rosemary.
Mix in the egg and a little milk, enough to create a soft but not sticky dough.
Turn onto a lightly floured surface and roll to 2 cm thick.
Cut into small stars using a cutter dipped in flour.
Bake in a preheated oven (200c fan) for 8 mins.
Cool on a cooling rack.

Quick Chutney
Soak the cranberries in the Port.
Fry the onions in 1 tbsp olive oil allowing to brown and caramelise, by not stirring too often this can take up to 20 mins.
Add the vinegar and sugar, salt and pepper, and Port soaked cranberries and cook out for a further 20 mins or until liquid reduced by 3/4s.


LOOK FOR THE PRODUCTS YOU NEED: