Ingredients:
Scones
225g selfraising flour
1/2 tsp salt
1 level tsp baking powder
25g butter
75g
Stilton
1tsp finely chopped rosemary
1 large egg
a little milk
Quick Chutney
5 onions finely sliced
3tbsp red wine
vinegar
1tbsp brown sugar
2 tbsp
Port
1 tbsp dried cranberries
Salt and pepper
Method
Scones
Combine flour, baking powder and salt.
Rub in the butter until resembles fine breadcrumbs.
Mix in the stilton and rosemary.
Mix in the egg and a little milk, enough to create a soft but not sticky dough.
Turn onto a lightly floured surface and roll to 2 cm thick.
Cut into small stars using a cutter dipped in flour.
Bake in a preheated oven (200c fan) for 8 mins.
Cool on a cooling rack.
Quick Chutney
Soak the cranberries in the Port.
Fry the onions in 1 tbsp olive oil allowing to brown and caramelise, by not stirring too often this can take up to 20 mins.
Add the vinegar and sugar, salt and pepper, and Port soaked cranberries and cook out for a further 20 mins or until liquid reduced by 3/4s.
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