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Cheese & pickle scones

Several cheese & pickle scones

Cheese & pickle scones

Name: Cheese & pickle scones
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 350g self-raising flour; ½ tsp baking powder; 60g salted butter cold, cut into cubes; 200ml buttermilk plus a little extra for brushing; 1 egg beaten; 100g pickles finely chopped with 1 tbsp of the brine; 125g red leicester cheese (or vegetarian alternative), cut into small cubes

Helena Busiakiewicz

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Serves 8

Easy

Prep: 30 mins

Cook: 25 mins

plus chilling

A star rating of 5 out of 5.2 ratingsRate

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Indulge in our savoury scones as a snack or side to soups and salads. Cornichons, large pickles or cocktail gherkins will all work well here

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g self-raising flour
½ tsp baking powder
60g salted butter

cold, cut into cubes
200ml buttermilk

plus a little extra for brushing
1 egg

beaten
100g pickles

finely chopped with 1 tbsp of the brine
125g red leicester cheese

(or vegetarian alternative), cut into small cubes

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Nutrition: Per serving

kcal299
fat13g
saturates8g
carbs35g
sugars2g
fibre2g
protein10g
salt1.84g

Method

step 1

Sift the flour and baking powder into a large mixing bowl and add 1 tsp salt. Rub in the butter for 30 seconds, keeping it in flat pieces.
step 2

Mix the buttermilk, egg and pickle brine in a jug. Stir the pickles and cheese into the flour mix. With one hand, pour in the buttermilk, and with the other vigorously bring the dough together using a cutlery knife until the dough looks shaggy.
step 3

Turn out the dough onto a work surface and bring together with your hands, being careful to not knead it too much. Form it into a 20cm-wide rectangle that is an inch thick. Using a 6.5cm round cutter, cut out six scones, reforming the scraps to make two more, then put in the fridge to chill for 20 mins.
step 4

Heat the oven to 200C/180C fan/gas 6. Line a large baking tray and put it in the oven to heat up.
step 5

Carefully put the scones on the hot baking tray and brush with some extra buttermilk to give them a golden glaze. Bake for 20-25 mins or until golden and risen. Serve warm with plenty of salted butter.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 5 out of 5.2 ratings

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