Quick Tip

We make these lovely scones in a food processor, but you can also make them by hand. You will need a 5cm/2 inch round cutter


Place the flour, butter cubes, half of the grated cheese, mustard powder, chilli powder and baking powder into a food processor. Whiz until the mixture resembles fine breadcrumbs.
Remove the lid of the processor and add the tomatoes to the mixture along with the buttermilk. Return the lid and pulse until the mixture begins to form dough, then remove from the processor onto a lightly floured surface and knead until smooth.
Roll out to about a quarter inch thick, use the cutter to cut scones, turn upside down and set onto a baking tray. Continue until you use all of the scone dough.

Brush each scone with a little buttermilk and sprinkle with the remaining grated cheese.

Bake in a hot oven for 12-15 minutes until golden.

Serve with tomato chutney and slices of Fivemiletown Ballybrie.

Fivemiletown Ballyoak lends a delicious smoky flavour to these lovely scones, but they are equally good made with Fivemiletown Mature Cheddar.

  • 50g Fivemiletown Ballyoak cheese, grated
  • 225g self raising flour
  • 55g cold butter, cut into cubes
  • 1 teaspoon mustard powder
  • Large pinch of chilli powder
  • 1 teaspoon of baking powder
  • 10 sun blush tomatoes
  • 100ml buttermilk
  • Fivemiletown Ballybrie
  • Shop bought tomato chutney