Ingredients:

  • 4 large Red Onions (thinly sliced)
  • 2 Tbsp Olive Oil
  • 1 cup Dark Brown Sugar
  • 1/2 cup Apple Cider Vinegar
  • 1 tsp Ginger Paste
  • 1/2 tsp Kashmiri Chilli Powder
  • 1/2 tsp Salt (for chutney)
  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Granulated Sugar (for scones)
  • 3/4 tsp Salt (for scones)
  • 1 tsp Ground Cumin (roasted)
  • 1 1/2 tsp Ground Coriander (roasted)
  • 5 Tbsp Unsalted Butter (very cold, cubed)
  • 1/2 cup Sharp Mature Cheddar Cheese (grated)
  • 1/4 cup Fresh Coriander/Cilantro (finely chopped)
  • 3/4 cup Buttermilk (very cold)
  • 1 Large Egg (beaten with milk for glaze)

Instructions:

  1. Phase 1: Prepare the Chutney. Heat oil in a heavy-bottomed saucepan over medium heat. Add sliced red onions and a pinch of salt. Cook slowly for 15 minutes until softened and caramelizing.
  2. Stir in the ginger paste and chilli powder, cooking for 1 minute until fragrant. Add the brown sugar and cider vinegar.
  3. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 40-45 minutes, stirring regularly, until the mixture is sticky, thick, and jam-like. Taste and adjust seasoning. Transfer to a clean container and allow to cool completely.
  4. Phase 2: Prepare the Scones. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  5. In a large bowl, whisk together the flour, baking powder, sugar, salt, roasted cumin, and roasted coriander.
  6. Cut in the very cold, cubed butter using fingertips or a pastry blender until the mixture resembles coarse breadcrumbs with pea-sized pieces remaining. Do this quickly to keep the butter cold.
  7. Fold in the grated cheddar cheese and chopped fresh coriander. Make a well in the centre and pour in the cold buttermilk. Gently bring the dough together until just combined—do not overmix.
  8. Turn the shaggy dough onto a lightly floured surface. Gently pat it into a rectangle. Fold it in half, turn 90 degrees, and repeat this folding process two more times to create layers. Pat the dough to a thickness of about 1 inch (2.5 cm).
  9. Wrap the dough tightly and chill in the freezer for 15 minutes or the refrigerator for 30 minutes.
  10. Phase 3: Shape and Bake. Remove dough and use a sharp, floured 2-inch cutter to stamp out the scones, pressing straight down without twisting. Place the scones close together on the prepared baking sheet.
  11. Brush the tops lightly with the egg wash glaze.
  12. Bake for 14–16 minutes until the tops are deeply golden brown and risen well. Transfer immediately to a wire rack to cool slightly.
  13. Serve the warm Masala Scones split open with generous amounts of the chilled Red Onion Chutney.