Gorgonzola and Red Onion Chutney Scone Loaf

This recipe is a luxurious twist on a British classic, cheese scones, creating the perfect sharing dish. The inclusion of red onion chutney gives the loaf a new dimension of flavours and will keep your family and friends guests coming back for more. Serve slices of the loaf with salad and chutney for a relaxed and modern approach to a Ploughman’s lunch or family buffet occasion.

Preparation time: 15 minutes
Baking time: 30 minutes
Serves: 12

Equipment:

Pyrex Asimetria 26cm loaf pan
Non-stick baking parchment
Pyrex 1 litre mixing bowl
Round ended metal knife
Fork
Pastry brush
Pyrex 0.25 litre measuring jug

Ingredients:

450g self-raising flour
2tsp baking powder
Pinch of salt
125g slightly salted butter, cold and cut into small cubes
1-2tbsp fresh thyme
2 large free range eggs
200ml of whole milk
150-200g gorgonzola cheese
2 heaped tbsp of red onion chutney

Method – Gorgonzola and Red Onion Chutney Scone Loaf:

1. Preheat the oven to: electric 220°C / electric (fan) 200°C / gas mark 7.
2. Grease and line your loaf tin.
3. Sieve the flour, baking powder and salt into a large mixing bowl and stir together.
4. Add the butter and using your fingertips pinch and rub in the butter until your mixture resembles fine breadcrumbs, then stir through the fresh thyme.
5. In a Pyrex jug measure your 200ml of milk, add the eggs and lightly beat together.
6. Make a well in the dry ingredients and pour in ¾ of the milk and egg mixture.
7. Using your knife cut through the flour and milk, dragging the flour down into the liquid and mix the mixture together mainly with this cutting action. Be careful not to overwork the dough.
8. When it has mostly come together, use your hands to bring the dough together and very slightly knead it so you have a quite smooth ball of dough.
9. Divide the dough in half and pat one half gently into the bottom of the loaf tin.
10. Next spoon over the onion chutney and spread over the dough.
11. Follow this with a layer of sliced/crumbled cheese to cover the whole surface.
12. Then gently shape the other half of the dough into a rectangle roughly the size of the tin and gently put this on top of the cheese, patting gently and tucking it in around the edges of the tin.
13. Brush the top of the loaf with the remaining milk and egg and bake in the oven for 30 minutes.
14. Leave the loaf to cool for 10 minutes in the tin before turning out as the cheese will be molten when it comes out the oven.
15. This loaf keeps for 1-2 days but is best enjoyed on the day of baking, whilst still slightly warm.  You can pop it in the oven to reheat it for 10 minutes.