Ploughman's sconesSubscribe to Sainsbury's magazine
If there’s one thing better than a warm cheese scone, it’s a warm cheese scone studded with sweet, crunchy pickles. Inspired by the classic ploughman’s lunch, these beauties are great served with salad for lunch, or as a substantial teatime treat
- 450g plain flour, plus extra to dust
- 2 tbsp baking powder
- 1 tsp fine sea salt
- 1 tbsp English mustard powder
- 100g cold butter
- 225g vegetarian strong hard cheese, such as extra-mature cheddar
- 4 pickled onions, drained and finely chopped
- 120ml cold milk
- 1 medium egg, beaten with a splash of milk
- 6 tsp Branston or similar pickle, plus more to serve
- softened butter, to serve
- Heat the oven to 220°C, fan 200°C, gas 7. Line a large baking sheet with baking paper. Whisk together the flour, baking powder, salt and mustard powder in a large bowl, then grate in the butter and rub in with your fingertips.
- Coarsely grate in the cheese, add the sliced pickled onions, stir to distribute them evenly, then mix in the milk. Add 120ml cold water bit by bit, adding just enough to form a smooth dough. Don’t mix it more than necessary.
- Tip the dough onto a very lightly floured surface and flatten into a rectangle about 3.5cm high. Cut out 12 rounds with a 6cm cutter, reshaping as needed. Space out on the lined baking tray.
- Brush with the egg and milk mixture, then poke a dip in the top of each scone and spoon ½ teaspoon of pickle into it.
- Bake for 15-20 minutes until golden, then allow to cool slightly on a rack before splitting open. Serve with butter and more pickle.