Scones for your Chutney

Did you know chutneys and relishes are near-perfect, and in some instances sublime, partners in marriage with baked goods? Almost any of our chutneys add zest and exotic appeal to either store-bought or homemade rolls, biscuits and savoury quick breads. We recently tore through a batch of hot scones slathered with Vermont Butter & Cheese Creamery's sea-salt flecked butter and thick dollops of The Collective's Apricot and Roasted Red Pepper Chutney (a slightly smokier twist on our standard apricot/pepper blend). Below is a recipe for baked treats we're proud to spread our products upon.

MARJORAM AND BLACK PEPPER SCONES

2 cups all-purpose flour / 2 t. sugar / 1 T. baking powder / 3 T. chopped fresh marjoram (if using dried, reduce the amount to 2 T.) / 1 T. freshly ground black pepper / 1 stick of butter at room temperature / 1 large egg / 3/4 cup milk / extra flour for kneading the dough / coarse ground sea or kosher salt crystals

• Preheat your oven to 450 degrees and lightly butter a baking sheet.
• Sift the flour, sugar and baking powder into a large mixing bowl. Cut in the butter until the mix is crumbly.
• In another, smaller bowl beat the egg with the milk, then add to the flour mixture. Add the marjoram and pepper and stir to make a "wet" dough.
• Turn the dough onto a floured surface - and with well-dusted hands - knead the dough for about 10 turns.
• Divide the dough into golfball-sized pieces and arrange on the baking sheet. The pieces should not touch each other. Flatten each ball to the thickness of about 1/2 inch.
• Bake for 12 to 15 minutes. The scones should be barely golden on top.
• Sprinkle with coarse grain salt while still hot.
  

These are best eaten right away but also nice at room temperature with aperitifs, spread with softened butter and of course, your favorite D P Collective chutney.