Why, oh why haven’t I made these super savoury scones before? It’s such an excellent, well loved flavour combination, but I’d never thought to pair them in scones. They work really well together here – tasty cheese with tangy pickle.

Makes: 10 – 12 medium sized scones

Level: Quite easy

Time: Hands on/prep- about 20 – 25 min then about 15 min in the oven.

Need: Basics: baking trays, bowls etc. and a 5cm or 6cm cutter

Ingredients:

450g self-raising flour
2 tsp baking powder
1 tsp salt
1 tsp mustard powder (optional, but recommended)
100g – 120g butter, cubed
225g strong cheese (Cheddar, Red Leicester) – grated
150ml milk or buttermilk + a little more in reserve
100ml water (Or use all milk)
Some chutney (to taste – Maybe 3 – 5 tablespoons)
1 egg, lightly beaten (half in the mixture, half to glaze)

NB I use the word “chutney”, but what I really mean is BRANSTON. I suppose other chutneys or pickles would be OK, but come on, let’s use the “real thing”. I only said “chutney” because I’m awfully addicted to alliteration.

Method

1. Preheat the oven to 220°C / fan 200°C / 425°F / Gas 7. Put in two baking trays to heat up. Cut out two pieces of baking parchment to fit on them later.

2. In a large bowl, mix together the flour, baking powder, salt and mustard powder (if using).

3. Rub in the butter

4. Stir in cheese (reserve some to go on top)

5. Stir & mix in the wet ingredients, including the pickle and half the beaten egg. Bring it all together into a soft dough – wet, but not sloppy.

6. Tip the dough ball onto a lightly floured work surface. Roll it out to 3 – 4cm thickness and stamp out rounds. (Don’t twist the cutter)

7. Take the heated trays out of the oven. Add the baking parchment and place cut scones onto them. At this point you could add on the reserved cheese and bake the scones for 12 – 16 minutes, but below is what I like to do….

8. Egg wash the scones (try not to let any run down the sides) and bake for about 6 – 8 minutes. Quickly take the trays out and egg wash again then add the reserved cheese. Place the trays back in the oven on different shelves* and bake for a further 6 – 8 minutes.

* The tray that was on the upper shelf now goes on the lower shelf and vice versa.

I hope you enjoy baking and eating these scones. For more scone recipes click here If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here are some more of my scones that you might like to try:

Honey and Almond