100 g (3 1/2 oz) Wensleydale or Cheshire cheese, crumbled
2 finely chopped spring onions
2 tablespoons finely chopped coriander leaves
1/4 teaspoon ground black pepper
50 g (2 oz) spicy mango chutney
1 tablespoon lemon juice
75 ml (3 fl oz) milk
3 tablespoon natural yogurt
cumin seeds, black onion seeds or curry leaves, for sprinkling
1 teaspoon spicy mango chutney
2 teaspoons milk (optional)
Line a baking sheet with nonstick baking paper. Sift the flour, garam masala, baking powder and salt into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the cheese, spring onions, coriander and pepper.
Mix together the mango chutney, lemon juice, milk and yogurt in a bowl, then pour into the dry ingredients and mix to form a soft dough.
Turn the dough out on a floured surface and roll out gently to 1.5 cm (3/4 inch) thick, then cut into 8–10 rounds or squares. Place close together on the baking sheet, so that the scones stick together during cooking.
Mix together the glaze ingredients in a small bowl and brush over the scones, then sprinkle with a pinch of cumin seeds, black onion seeds or curry leaves. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 18 minutes, or until risen and golden. Transfer to a wire rack to cool slightly, then serve the scones warm.