Cheese Scones with Cranberry Chutney

Ingredients

• Chutney

  • 1/2 onion, finely chopped
  • 1 tbsp (15 ml) olive oil
  • 1 1/2 cups (160 g) fresh or frozen cranberries
  • 1/3 cup (70 g) sugar
  • 1/3 cup (75 ml) water
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp crushed pink peppercorns

• Scones

  • 2 cups (300 g) unbleached all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp rosemary leaves, finely chopped
  • 1/2 tsp salt
  • 1/2 lemon, zest finely grated
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 3/4 cup (180 ml) buttermilk, plus more for brushing (see note)
  • 1 1/2 cups (150 g) semi-firm cheese with ripened surface, grated with the rind, plus more for serving