Cheese and chutney scones

Try these cheese and chutney scones, made using reduced-fat spread and cheese, as a mid-afternoon snack or served alongside a bowl of homemade soup.


  • 30g low-fat spread, plus extra to grease
  • 350g self-raising flour, plus extra to knead
  • 75g reduced-fat mature cheese, grated
  • 1tsp dried sage
  • 250ml skimmed milk
  • 75g caramelised red onion chutney


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Rub the spread into the flour to form fine crumbs. Add three-quarters of the cheese and the sage and mix well. Add the milk to form a soft dough.
  2. Lightly knead the dough on a well-floured surface and use a cutter to make 12 scones. Put them on a greased baking tray, spread chutney over the top of each scone and add a sprinkle of the remaining cheese.
  3. Bake for 17 min or until golden.

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