Name: Baby marrow, chilli and cheese scones with whipped goat’s cheese and apple chutney
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: goats cheese whipped; 125 ml cream; 200 g chevin goats milk cheese crumbled; chutney; 3 red apples diced; 3 plums diced; 1 red onion diced; 7.5 ml garlic cloves, finely chopped; 125 ml vinegar red wine; 125 ml water; 80 ml brown sugar; 15 ml wholegrain mustard; 250 g butter cubed; 500 g flour self-raising; 160 ml Buttermilk; 2 eggs large; 2.5 ml garlic salt; 15 ml fresh chives finely chopped; ½ green chilli; 250 ml courgettes grated; 60 ml gruyère cheese grated

Recipe Disclaimer

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Ingredients (21)

	goats cheese — whipped
125 ml	cream
200 g	chevin goats milk cheese — crumbled
	chutney
3	red apples — diced
3	plums — diced
1	red onion — diced
7.5 ml	garlic — cloves, finely chopped
125 ml	vinegar — red wine
125 ml	water
80 ml	brown sugar
15 ml	wholegrain mustard

SCONES

250 g	butter — cubed
500 g	flour — self-raising
160 ml	Buttermilk
2	eggs — large
2.5 ml	garlic — salt
15 ml	fresh chives — finely chopped
½	green chilli
250 ml	courgettes — grated
60 ml	gruyère cheese — grated

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Method:

For the whipped goat’s cheese, heat the cream over low heat. Add the cheese and stir until melted. Set aside until cool.

Once cooled, use an electric whisk to whip it for 30-40 seconds until light and fluffy.

For the chutney, combine all of the ingredients in a pot over medium heat. Cover with a lid and simmer for 20-25 mins, until the apples are tender and the mixture has reduced.

For the scones, preheat the oven to 200°C and line a large baking tray.

Rub the butter into the flour until it resembles the texture of coarse breadcrumbs. Whisk the buttermilk, 1 of the eggs, garlic salt, chives and chili together.

Gently cut it into the dry mixture with a butter knife or palette knife until it comes together. Mix in the baby marrows and cheese.

Turn the mixture out onto a lightly floured surface and flour your hands. Lightly roll out the scone mixture into a large disc with a thickness of 2cm. Transfer it to the prepared tray.

Whisk the remaining egg and brush it onto the scone mixture with a pastry brush. Cut the disc into quarters and then half each wedge again until you are left with 8 wedges.

Keep them all together in the shape of the disc. Bake for 20 – 25 mins until golden. Allow it to cool for at least 20 mins before serving.

Serve the scones with dollops of the whipped goats cheese and chutney on the side.

TIP:
For a cheat’s version, replace the whipped goat’s cheese with plain cream cheese and the apple chutney with readymade peach chutney.

ALSO TRY:

Marmite cheese scones

00:18 Preheat the oven to 200° C. Grease 2 x 12-hole mini muffin tins. Sift together the flour, baking powder, salt, paprika, oregano and milled pepper. Add the cheese to the dry ingredients and mix through. In a jug, whisk together all the wet ingredients until well combined.