Gorgonzola and Red Onion Chutney Scone Loaf

Created exclusively for Pyrex by Cathryn Dresser, Great British Bake Off contestant and author of ‘Let’s Bake’

This recipe is a luxurious twist on a British classic, cheese scones, creating the perfect sharing dish. The inclusion of red onion chutney gives the loaf a new dimension of flavours and will keep your family and friends guests coming back for more. Serve slices of the loaf with salad and chutney for a relaxed and modern approach to a Ploughman’s lunch or family buffet occasion.

Gorgonzola and Red Onion Chutney Scone Loaf

450g Self Raising Flour
2 tsp Baking Powder
Pinch of Salt
125g Slightly Salted Butter, (cold & cut into small cubes)
1-2 tsp Fresh Thyme

2 Large Free Range Eggs
200ml of Whole Milk
150 - 200g Gorgonzola Cheese
2 Heaped Tbsp of Red Onion Chutney


  • You will also need Non Stick Baking Parchment - Pyrex Asimetria 26cm loaf pan
  • Preheat the oven to: electric 220°C / electric (fan) 200°C / gas mark 7. Grease and line your loaf tin.
  • Sieve the flour, baking powder and salt into a large mixing bowl and stir together.
  • Rub in the butter until the mixture resembles fine breadcrumbs, then stir through the fresh thyme.
  • Put the milk, with the eggs and lightly beat together. Make a well in the dry ingredients and pour in 3⁄4 of this milk/egg liquid.
  • Using your knife cut through the mixture, dragging the flour down into the liquid and mix together with this cutting action. Be careful not to overwork the dough.
  • When it has almost mixed, use your hands to bring the dough together and very slightly knead it so you have a quite smooth ball of dough. Divide the dough in half and pat one half gently into the bottom of the loaf tin.
  • Spoon the onion chutney over the dough. Follow this with a layer of sliced/crumbled cheese to cover the whole surface.
  • Gently shape the other half of the dough into a rectangle roughly the size of the tin and carefully put this on top of the cheese, patting gently and tucking it in around the edges of the tin.
  • Brush the top of the loaf with the remaining milk and egg and bake in the oven for 30 minutes. Leave to cool for 10 minutes in the tin before turning out as the cheese will be melted when it comes out of the oven.

This loaf keeps for 1-2 days but is best enjoyed on the day of baking, whilst still slightly warm. You can pop it in the oven to reheat it for 10 minutes

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