350g self-raising flour
1 tsp bicarbonate of soda
85g butter, diced
200g mature cheddar, grated
6 tsp Bramley Apple & Norfolk Ale Chutney
Heat oven 200c. Dust a large baking sheet with a little flour.
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.
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).
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.
Best eaten on the day with butter & a dollop more chutney.