Ploughman's Scones

By Food52
October 18, 2017
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Author Notes: Great served with cream cheese and a favourite chutney.

Editor's note: If you don't have pickled cocktail onions, feel free to quick-pickle a bit of chopped onion as an alternative.

Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland.

Makes: 10 scones

  • 450 grams self-raising flour
  • 2 teaspoons baking powder
  • 1 tablespoon caster sugar
  • 115 grams butter, cubed
  • 230 grams mature Cheddar cheese, grated
  • 1 apple, peeled and diced
  • 4 or 5 pickled cocktail onions, roughly chopped
  • pinches each salt and freshly ground black pepper
  • 1 egg, beaten
  • Approx. 200 milliliters milk, plus more for brushing on top
  1. Preheat the oven to 190˚C (375° F). Line a baking sheet with greaseproof paper.
  2. Sift the flour, baking powder and sugar into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbs.
  3. Stir in most of the cheese (reserving a little to top the scones), the apple, pickled onions, salt and pepper, then add the egg and enough milk to make a soft dough.
  4. Turn out onto a lightly floured surface and roll out to about 4cm (1 1/2 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter. Knead the trimmings together lightly, re-roll and stamp out more rounds. Place on the baking sheet. Brush the tops with milk and sprinkle with a little grated cheese.
  5. Bake for 15 to 20 minutes until golden brown.
  6. COOK’S TIP: If you like, you can add some chopped ham to the mix along with the apple.

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