Looking for recipe ideas for afternoon tea? Try Matt Tebutt's delicious savoury scones.


  • For the scones:

  • 200g self raising flour

  • 1/4 tsp salt

  • 1/2 tsp mustard powder

  • 1/2 tsp cayenne pepper

  • 40g butter

  • 60g grated strong Cheddar cheese

  • 100ml milk

  • 200g Cream cheese

  • 1 bunch Chives, finely chopped

  • For the tomato jam:

  • 1 lrg onion, peeled and finely chopped

  • 50ml olive oil

  • 5 tsp finely grated garlic

  • 3 tsp finely grated fresh root ginger

  • 6 fresh chillies, roasted, skinned and chopped

  • 3 tsp yellow mustard seeds

  • 1kg canned tomatoes, or fresh skinned

  • 250g caster sugar dissolved in 250g white wine vinegar

  • Sea salt and freshly ground black pepper


  • For the tomato jam::

  • 1.

    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

  • 2.

    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

  • 3.

    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::

  • 1.

    Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.

  • 2.

    Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

  • 3.

    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

  • 4.

    Roll the dough to about 3cm thick round and cut out individual scones using a cutter appprox 2 inch in diameter

  • 5.

    Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.

  • 6.

    Cook for about 10-15 mins until golden. Cool slightly before serving

  • 7.

    Mix the chives with the cream cheese and season with salt and pepper. Serve with the scones and tomato jam

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 237kj
  • Fat Total 14g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 20g
  • Sugar 4g
  • Sodium 453mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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• 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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