This traditional British lunch is transformed into a picnic-worthy scone, bursting with flavour. Fill these with cured ham, lettuce and mustard for a tasty summer snack.
Prep time: 20 mins
Baking time: 20 mins
Total time: 40 mins
275g Risen Super White Spelt Flour
75g butter, cubed
1 tsb baking powder
Pinch of caster sugar
100g grated cheddar cheese
100g Branston pickle
I egg, beaten
Milk to brush scones
Preheat oven to 200°C and lightly oil a baking tin.
Mix the flour, baking powder, sugar and a large pinch of salt in a medium bowl. Rub in the butter using your fingertips, until the mixture resembles breadcrumbs. Add the pickle and Cheddar and mix until combined.
Make a well in the centre of the mixture, add the egg and milk and stir everything together. Knead briefly in the bowl until dough comes together.
Tip the dough out on a lightly floured surface, pat out to an even 2cm thickness. Stamp out 8 rounds with a circle cutter.
Transfer to the prepared baking tin spacing apart and brush the tops lightly with milk.
Bake for 20 minutes until golden and risen.