Merchant of Clyde’s cheese and tomato savoury scone

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 16

1kg self-raising flour

100g salted butter

20g salt

300ml milk

250g tomato relish

500g grated cheese of your choice

100g spring onion


Combine self-rising flour and salt. Rub in softened butter with fingertips until you have a crumbly consistency.

Add milk, relish, cheese, spring onions and fold together.

Divide into 16 portions (approx 150g each).

Place in 170degC oven for 15-20 minutes.

Enjoy with relish, smoked salmon or simply hot with butter.


Recipe provided by Merchant of Clyde chef James Waite. Recipe requested by Judy McKenzie, of Gore.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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