Cheese Scones with Sichuan California Prune Chutney

Everybody loves a classic cheese scone & chutney. Well we’ve taken it to the next level: cheese scones with the most delicious California Prune chutney! The perfect match to take on your picnic. You’ll never go back to store bought chutney again!

Makes: 8Prep Time: 30 minutesCook Time: 20-25 minutes


  • Scones
  • 450g self raising flour
  • 125g butter
  • 1 tsp dijon mustard
  • 100g mature Cheddar cheese
  • Salt & pepper
  • 185ml milk (approx)
  • 1 free range egg
  • Chutney
  • 1 cooking apple peeled and chopped
  • 16 California Prunes (whole)
  • 75ml cider apple vinegar
  • 100g soft brown sugar
  • 1 tsp sichuan peppercorns


  1. Pour the flour into a large mixing bowl and add the butter and seasoning. Using your fingertips rub the butter into the flour to create a crumbly texture.
  2. Add the egg, mustard, cheese and milk, then slowly mix together to form a soft dough that will hold its shape.
  3. Transfer the mix to a lightly floured work surface. Press the dough down and in from the sides with both hands to compress the dough and bring it together into a circle 4-5cm deep.
  4. Transfer the circle onto a non-stick baking tray. Brush the scones with a little beaten egg or milk and, using a serrated knife, score the scones into 8 portions.
  5. Bake in a pre heated oven 190°C for 20-25 minutes.
  6. While the scones are baking, place all the chutney ingredients into a medium saucepan on a low heat.
  7. Cook until boiling, then simmer for 10 minutes.
  8. Remove from the heat and leave the chutney to cool before carefully transferring into a clean jam jar.
  9. Spread the warm scones with chutney – and enjoy!


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park