Looking for recipe ideas for afternoon tea? Try Matt Tebutt's delicious savoury scones.
For the tomato jam::
In a saucepan fry the onion in the oil for 5 minutes to soften then throw in the garlic, ginger and cook for a further 5 minutes
Add the chopped chilli, seeds and flesh and throw in the mustard seeds and tomatoes, stew for 20 minutes until most of the liquid has evaporated
Add the sugar and vinegar solution and bring back to the boil, season with salt then remove from the heat and allow to cool. Store in airtight jars in the fridge
For the scones::
Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.
Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.
Cut the butter into small pieces and add to flour mixing using 2 knives until incorporated Add the milk gradually, stirring well with a knife until the mixture begins to stick together. Then turn out on to a floured surface
Roll the dough to about 3cm thick round and cut out individual scones using a cutter appprox 2 inch in diameter
Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.
Cook for about 10-15 mins until golden. Cool slightly before serving
Mix the chives with the cream cheese and season with salt and pepper. Serve with the scones and tomato jam
• You can make the tomato jam in batches and either freeze it or keep in sterilized jars for up to a month
• Sour milk is better than fresh for scones. It gives flavour and the extra acid also makes the raising agent work more effectively. You can buy this in most supermarkets – don’t just use your usual milk which has gone off!
• Brush the top of your scones with milk before you pop them in the oven. This will make them golden and glossy on top.
• When cutting the scones using a tart cutter, avoid twisting the cutter, then gently shake the scone onto the prepared tray. When cutting with a knife, use a sharp knife. Blunt knifes or twisting the tart cutter tears at the edges of the scone and stunts the rise of the scone.
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