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Ploughman's scones


Makes: 12
timePrep time: 30 mins
timeTotal time:
Ploughman's scones
Recipe photograph by Catherine Frawley
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

Makes: 12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
302Kcal
Fat
15gr
Saturates
9gr
Carbs
31gr
Sugars
2gr
Fibre
2gr
Protein
10gr
Salt
1.3gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

  • 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

Step by step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 15-20 minutes until golden, then allow to cool slightly on a rack before splitting open. Serve with butter and more pickle.
    Watch this...

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