Savoury cheese scones with tomato jam and cream cheese

For a non-sweet change, try Matt Tebbutts cheesy scones with savoury toppings
By Matt Tebbutt
Savoury cheese scones with tomato jam and cream cheese
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 45 minutes
  • Effort: medium


  • 200 g self-raising flour, plus extra for dusting
  • 1/4 tsp salt
  • 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 40 g butter
  • 60 g strong cheddar cheese, grated, plus extra for garnish
  • splash milk

For the chive cream cheese

  • 1 bunch chives, finely chopped
  • 200 g cream cheese, softened

For the tomato jam

  • 50 ml olive oil
  • 1 large onion, peeled and finely chopped
  • 5 tsp finely grated garlic
  • 3 tsp finely grated fresh root ginger
  • 6 fresh chillies, roasted, skinned and chopped
  • 3 tsp yellow mustard seeds
  • 1 kg canned chopped tomatoes, or fresh skinned tomatoes
  • 250 g caster sugar
  • 250 ml white wine vinegar

Tips and Suggestions

You can make the tomato jam in batches and either freeze it or keep in sterilised jars in the fridge for up to 1 month.

Sour milk is better than fresh for scones. It gives flavour and the extra acid also makes the raising agent work more effectively. You can buy this in most supermarkets, or sour it yourself with a squeeze of lemon juice but dont just use your usual milk, which has gone off!

Brush the top of your scones with milk before you pop them in the oven. This will make them golden and glossy on top.


1. For the chive cream cheese: mix the chives into the cream cheese until thoroughly combined. Season to taste with salt and freshly ground black pepper, then refrigerate until ready to serve.

2. For the tomato jam: heat the oil in a heavy-based saucepan and fry the onion for 5 minutes to soften, then add the garlic and ginger and cook for a further 5 minutes.

3. Stir in the chopped chilli (both seeds and flesh), the mustard seeds and tomatoes, and allow to cook for 20 minutes until most of the liquid has evaporated.

4. Put the sugar in a bowl with the vinegar and stir until dissolved, then stir this solution into the tomato mixture. Bring back to the boil, season with salt and freshly ground black pepper, then remove from the heat and allow to cool. Pour into airtight jars and store in the fridge.

5. Preheat the oven to 220C/200C fan/gas 7 and lightly grease a baking tray.

6. Sift the flour, salt, mustard powder and cayenne pepper into a mixing bowl.

7. Cut the butter into small pieces, add it to the flour and mix it in, using 2 knives, until incorporated. Add the cheese and milk gradually, stirring well with a knife until the mixture begins to stick together.

8. Turn the dough out onto a floured surface and roll it out to about 3cm thick. Using a 5-6cm cutter, cut out individual scones, re-rolling and cutting the scraps until all the dough is used.

9. Arrange the scones close together on the prepared baking tray, sprinkle some extra cheese on top and bake for about 10-15 minutes until golden. Cool slightly before serving.

10. Serve with the scones with the chive cream cheese and tomato jam.

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