If you’re like me and are in for a busy day this Christmas you will look forward to waving the last of the crowd off, putting your feet up and catching up on who’s wedding went off with a bang and who snuffed it on the soaps! Trouble is after the cooking, the present unwrapping and the clearing up, the nibbles start to nag (even though I’ve consumed enough food to last me to February!).
My Stilton & Rosemary Scones are perfect for this time of day and if you’re very organised you could make them a couple of days before the 25th and keep in an air tight container. They are the perfect partner for my homemade chutney (this chutney is so easy, once you’ve made it you will never buy another jar!).
This delicious duo is excellent with a glass of your favourite red and what better way to end the craziest day of the year, indulge and enjoy!
Quick Caramelised Onion, Port & Cranberry Chutney
- 5 onions finely sliced
- 3tbsp red wine vinegar
- 1tbsp brown sugar
- 1tbsp dried cranberries
- Salt & pepper
- Soak the cranberries in the port.
- Fry the onions in 1tbsp olive oil allowing to brown and caramelise.
- Add the vinegar, sugar, salt & pepper & port-soaked cranberries & cook out for a further 20 minutes or until liquid is reduced by three quarters.
Stilton & Rosemary Scones
- 225g self-raising flour
- 1/2 tsp salt
- 1 level tsp baking powder
- 25g butter
- 75g Stilton cheese
- 1tsp finely chopped rosemary
- 1 large egg & a little milk
- Combine flour, baking powder & salt.
- Rub in the butter until it resembles fine breadcrumbs.
- Mix in the Stilton and rosemary.
- Mix in the egg and a little milk, enough to create a sticky dough.
- Turn onto a lightly floured surface and roll to 2cm thick.
- Cut shape with a biscuit cutter.
- Bake in a preheated oven (200c fan) for 8 mins.
- Cool on a cooling rack.