Cheese & pickle scones
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
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Prep:30 mins
Cook:25 mins
plus chilling - Serves 8
- Easy
Nutrition per serving
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kcal 299
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fat 13g
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saturates 8g
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carbs 35g
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sugars 0g
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fibre 2g
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protein 10g
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salt 1.84g
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
Method
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.
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.
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.
Heat the oven to 200C/180C fan/gas 6. Line a large baking tray and put it in the oven to heat up.
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.
