Cheese Scones and Simple Tomato Chutney

Before you carry on reading I would just like to stress I am not pregnant BUT I have been seriously craving Cheese Scones for WEEKS now. But being on Weight Watchers I knew that a cheese scone (or 13) weren’t going to do me any favours – I searched the internet for a “healthy” recipe and found a Paul Hollywood recipe on the BBC website for Wholemeal ones, I combined this with the flavours from a recipe I’d tried last year by Gastro Geek, substituted the dairy products for lower fat varieties and this is what I came up with. Each scone is worth 5 Weight Watchers points, not too saintly but not too sinful either.

Wholemeal Cheese Scones with a healthy kick
adapted & Inspired from Paul Hollywood & Gastro Geek

250g / 9oz strong wholemeal flour
250g / 9oz strong white flour
2 tsp baking powder
1/2 tsp salt
100g / 4oz grated half fat Cheddar
100g / 4oz grated half fat Red Leicester
2 spring onions – finely sliced
1 red chilli – deseeded and finely diced
½ tsp cayenne pepper
1 tsp smoked paprika
400ml / 14 floz skimmed milk (plus extra to brush on the top of each scone)
40g grated Parmesan

Preheat the oven to 220°c / 425°f / gas mark 7 and line a baking tray with greaseproof paper.

In a bowl mix together the flours, baking powder, salt, Cheddar, Red Leicester, spring onions, chilli, cayenne pepper & smoked paprika. Season to taste and then add the milk, stir with a wooden spoon or get your hands in there (You know Mr Hollywood would approve) The mixture will be quite sticky at this point.

Tip it out onto a floured surface and knead until a smooth dough is formed.

Flatten the dough to about 2.5cm / 1 inch thickness and using a 6cm cutter cut out the rounds, Paul Hollywood says 15 but I got 13 – so mine were possibly slightly too thick. Brush each scone with a little milk, sprinkle Parmesan on each one and a light dusting of Paprika.

Bake for 15-17 minutes, until they are risen and golden, best served warm (still taste amazing cold) with butter and Simple Tomato Chutney (see below)

Simple Tomato Chutney
adapated from Jamie

250g red onions – finely sliced
500g mixed tomatoes – roughly chopped
1 red chilli – deseeded & sliced
75ml red wine vinegar
140g brown sugar
1 tsp mustard seeds
2 tsp smoked paprika

This really is incredibly simple.

Place everything in a pan, season to taste and stir to combine.

Now let it simmer away for about 45 minutes, until it’s reduced down and gloriously sticky & jammy.

Serve with cheese scones, burgers, bacon sandwiches, cheese sandwiches, cheese & crackers, spread on a pickled onion (yes I did do this) or how ever you fancy.

In a sterilised jar this will keep for 4 weeks in the fridge.

 I’ve been invited by the fabulous Karen @ Lavendar and Lovage  to submit this blogpost to the March Tea Time Treats Challenge, which she runs monthly with Kate @ What Kate Baked

March is being hosted by Karen and the theme is Scones – Sweet and Savoury.