Parmesan and gruyere scones

with tomato jam
Paul Merry - Food Development Director
Makes 8 scones
Prep time: 
25 mins
Cook time: 
15 mins
For the scones:
  • 175g self-raising flour
  • a pinch of salt and pepper
  • 1/2 tsp. mustard powder I used Colman’s
  • 25g butter
  • 40g parmesan, grated
  • 40g gruyere, grated
  • 1 egg
  • 2 tbsp. milk
For the jam:
  • 2 red onions, finely chopped
  • 400g/14oz ripe cherry tomatoes, halved
  • 400g/14oz ripe plum tomatoes, quartered
  • 3 large mild red chillies, deseeded, finely chopped
  • 5cm/2in piece fresh root ginger, grated
  • 1 star anise
  • 250ml/9fl oz white wine vinegar
  • 300g/10½oz soft light brown sugar
  • 2 tsp fish sauce (substitute soy sauce for vegetarians)
To make the scones:
  1. Preheat the oven to 220°C / 425F. Grease a baking tray.
  2. Sift the flour, salt, mustard powder and pepper into a bowl. Rub in the butter.
  3. Stir in both types of cheese, retaining a little of each to sprinkle on top of the scones.
  4. Mix in the egg and then add just enough milk to make a soft dough - you won’t need much. save the rest of the milk to glaze the tops with.
  5. Roll out to the desired thickness, at least 2 cm thick, but for larger scones, 3 cm thick, and cut into rounds.
  6. Place on the baking tray and brush with milk. Mix the remaining cheese together and sprinkle a little onto each scone.
  7. Bake for 10 to 15 minutes until golden brown.
To make the jam:
  1. Sterilise a 1lb kilner/jam jar. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.
  2. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.
  3. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
  4. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.