Ingredients

•  1/2 cup of milk- can use dairy or non dairy
•  60g of butter of vegan spread
•  1 tsp baking powder
•  1 tbs plain yoghurt
•  1 cup self raising flour
•  1/3rd cup wholemeal flour
•  1 tsp mixed dried herbs
•  Handful of grated cheese
For the tomato chutney:
•  1 cut of cherry tomatoes halved
•  1 tsp paprika
•  1 tbs apple cider vinegar
•  1 tsp mixed dried herbs
•  1/4 tsp chilli flakes

Method

1 Pre heat oven 180 degrees Celsius, gas mark 4. Line a baking tray with greaseproof paper.
2 In a large bowl add the flours and baking powder and combine. Add the butter and rub into the flour with your finger tips until crumble mixture forms.
3 Make a well in the centre of the flour mixture and gradually add the milk and yoghurt and combine the mixture until soft dough forms. Careful not to over handle the dough. Mix in the grated cheese and herbs.
4 Lightly flour a surface and roll out the dough to about 2 cm thick. Cut out the dough using medium sized round cutters and place on a baking tray.
5 Brush the scones with milk and bake them for about 12 minutes-should be golden and risen. I switched off the oven and left the scones in for another 5 minutes.
6 For the tomato chutney, add some olive oil in a pan and sauté the tomatoes until softened. Add the spices and vinegar and simmer the tomatoes until chutney forms-About 15-20 minutes.
7 Serve scones with tomato chutney – tastes great the next day when heated under the grill.