|goats cheese — whipped|
|200 g||chevin goats milk cheese — crumbled|
|3||red apples — diced|
|3||plums — diced|
|1||red onion — diced|
|7.5 ml||garlic — cloves, finely chopped|
|125 ml||vinegar — red wine|
|80 ml||brown sugar|
|15 ml||wholegrain mustard|
|250 g||butter — cubed|
|500 g||flour — self-raising|
|2||eggs — large|
|2.5 ml||garlic — salt|
|15 ml||fresh chives — finely chopped|
|250 ml||courgettes — grated|
|60 ml||gruyère cheese — grated|
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.
For a cheat’s version, replace the whipped goat’s cheese with plain cream cheese and the apple chutney with readymade peach chutney.