Cheese and piccalilli scones
Prep time: 30 minsTotal time: 
Cheese and piccalilli scones
Work quickly and keep the dough cool for irresistibly flaky scones every time. Serve warm with butter and more piccalilli, or freeze any extras – defrost, wrap in foil and refresh in the oven for a few minutes
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 75g unsalted butter, plus extra to serve (optional)
- 300g self-raising flour, plus extra to dust
- 1 tsp baking powder
- ½ tsp fine salt
- 150g extra mature cheddar, grated, plus 30g to sprinkle (optional)
- ½ x 20g pack chives, snipped
- 125ml whole milk
- 150g piccalilli, plus extra to serve (optional)
- 1 medium egg, beaten with 1 tbsp milk
Step by step
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Freeze the butter for at least 1 hour before starting.
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Combine the flour, baking powder and salt in a large mixing bowl. Grate in the frozen butter, toss together with a cutlery knife, then add the grated cheddar and chives. Pour the milk into a jug or bowl and whisk in the piccalilli (if using homemade, chop first). Add to the dry ingredients and use the same knife to quickly mix in the liquid until you have a shaggy dough. Tip onto a lightly floured surface and briefly knead to bring into a smooth dough. Pat down into a 2cm-thick round, then wrap and chill in the fridge for 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray with baking paper.
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Return the chilled dough to a lightly floured surface and stamp out rounds using a floured 6cm straight-sided cutter. Press the trimmings back together as needed until you have 10 scones. Arrange on the baking tray and brush liberally with the egg wash. Sprinkle the tops with 30g cheddar, if using.
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Bake for 25-30 minutes, until golden and risen. Cool the scones on a wire rack for at least 10 minutes, then split open and serve warm with extra butter and piccalilli, if liked.
