Ploughmans scones

Ploughmans scones

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.