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Ingredients

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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