Cheese and chutney scones

Author: HFG staff and Jenny de Montalk

Photographer: John Paul Urizar

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

Serves: 12

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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¼ cup reduced-fat spread, plus extra to grease
2 ¾ cups self-raising flour, plus extra to knead
¾ cup reduced-fat mature cheese, grated
1 teaspoon dried sage
1 cup skim milk
¼ cup caramelised red onion chutney

Instructions

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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.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 590 kJ

Protein 5.6 g

Total fat 2.5 g

Saturated fat 1 g

Carbohydrates 25.5 g

Sugar 3.8 g

Dietary fibre 1.1 g

Sodium 197 mg

Calcium 187 mg

Iron 0.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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