Simply the best

MINI SOURDOUGH SCONES WITH VINTAGE CHEDDAR, RED ONION CHUTNEY AND A CLASSIC GIN & TONIC A sourdough starter normally takes 7 days to prepare, but we’ve made the process quicker and easier using instant yeast. If you prefer to make the long-form sourdough starter, go to food and home.co.za for the recipe Makes ± 24 mini scones and ± 700g chutney A LITTLE EFFORT 3 hrs 45 mins + 2 days, for sourdough starter

IN TRIBUTE TO TANQUERAY N0 TEN’S HOMESTEAD IN SCOTLAND AND ITS UNPRECEDENTED PLACE IN THE SAN FRANCISCO WORLD SPIRITS COMPETITION’S HALL OF FAME, THIS RECIPE IS A DELICIOUS MASH-UP OF SOURDOUGH – A SAN FRANCISCAN CLASSIC – AND SCONES, A PROUDLY SCOTTISH TRADITION ROBYN TIMSON MOSS

WHAT YOU NEED EASY SOURDOUGH STARTER

500g cake flour

580ml (2â…“ cups) water

1 x 10g sachet instant yeast

CHUTNEY

500g red onions, peeled and thinly sliced

2 whole star anise, ground in a pestle and mortar

60ml (¼ cup) red wine vinegar

100g white sugar

250ml (1 cup) water

250g apples, cored and grated

250g sultanas

juice of ½ lemon

1 x 30g tub fresh coriander, chopped salt and freshly ground black pepper

SCONES

400g self-raising flour + extra, to dust

100g butter, chilled and cubed

½ tsp salt

2 tbsp white sugar

250g sourdough starter (see alongside)

90ml milk zest of

2 oranges

2 eggs

400g vintage Cheddar, broken into small chunks handful fresh coriander, roughly chopped handful fresh microherbs​