Cheese and chive scones with tomato relish and herby cream cheese

Makes 10
1 hour 15 minutes

Ingredients

Cheese and chive scones

  • 450g of self-raising flour
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp English mustard powder
  • 1 tsp baking powder
  • 110g of butter, soft, or margarine
  • 150g of mature cheddar, grated
  • 1 large egg, beaten
  • 150ml of buttermilk, or skimmed milk

Quick tomato relish

  • 1 onion, peeled and very finely diced
  • 250g of cherry tomatoes, small, quartered
  • 75g of sugar, white
  • 60ml of balsamic vinegar

Herb and garlic cream cheese

  • 225g of full-fat cream cheese, soft, at room temperature
  • 4 tbsp of herbs, fresh, such as chives, parsley, basil and thyme, very finely died (or use 2 tsp dried herbs is fresh are not available)
  • 1 tsp dried garlic granules
  • salt
  • pepper

Method

1
To begin, make the relish. Place all of the ingredients in a saucepan and cook over a low heat until the sugar has dissolved
2
Once the sugar has dissolved, turn the heat up to medium and simmer for 20–30 minutes, until you have a thick, jam-like relish and all of the liquid has evaporated. Allow to cool and serve with scones, cold cuts, cheese or with burgers and hot dogs
3
Preheat the oven to 200°C/gas mark 6. Grease and/or line a large baking tray
4
To make the scones, mix all of the dry ingredients together in a large mixing bowl and rub the margarine or butter into the mixture until it resembles fine breadcrumbs
5
Add most of the grated cheese, leaving some to scatter over the top of the scones, and mix well
6
Add the beaten egg to the milk and add to the dry mixture, leaving a little to glaze the top of the scones
7
Bring the mixture together with your hands until it forms a dough, place it onto a floured board and press it down with the back of your hands, being careful not to over handle it – it should be about 2cm thick
8
Cut out the scones with a 5cm scone cutter and place them on the prepared baking tray. Re-roll any dough that is left over, and continue to cut out the scones until it has all been used
9
Brush some of the egg and milk mixture over the top, sprinkle the reserved grated cheese over the scones and bake in the preheated oven for 12–15 minutes, until well-risen and golden brown
10
Meanwhile, make the herb and garlic cream cheese. Place the cream cheese in a large bowl and beat it with a spoon to soften
11
Add the chopped fresh (or dried) herbs and the garlic granules to the cream cheese and mix well, using a hand-held whisk if needed. Season to taste with salt and pepper and store in a covered container in the fridge until needed
12
Place the scones on a wire cooling tray and eat warm, with butter, herb cream cheese and a dollop of the quick tomato relish