Cheese and Pickle Scones

• self-raising flour↗350g g
• baking powder↗½ tsp tsp
• salted butter↗60g g

  cold, cut into cubes

• buttermilk↗200ml ml

  plus a little extra for greasing

• egg↗1

  beaten

• pickled cucumbers↗100g g

  finely chopped with 1 tbsp brine

• red cheddar (Red Leicester)↗125g g

  (or vegetarian alternative), cut into small cubes

Step-by-step instructions

1. 1

   Sift the flour and baking powder into a large mixing bowl and add 1 tsp of salt. Rub the butter into the mixture for 30 seconds, leaving it in small flat pieces.

2. 2

   Combine the buttermilk, egg and brine from the pickle in a jug. Add the cucumbers and cheese to the flour mixture. Pour the buttermilk with one hand while energetically mixing the dough with a kitchen knife until it becomes crumbly.

3. 3

   Turn the dough onto a work surface and knead it by hand, avoiding over‑mixing. Shape a rectangle 20 cm wide and one inch thick. Using a round cutter (6.5 cm), cut six scones, re‑gather the scraps to make two more, then place in the refrigerator to chill for 20 minutes.

4. 4

   Preheat the oven to 200 °C (or 180 °C with convection/gas 6). Line a large baking tray and place it in the oven to heat.

5. 5

   Carefully place the scones onto the hot tray and brush them with a little extra buttermilk to give a golden glaze. Bake for 20‑25 minutes until golden and risen. Serve warm with plenty of salted butter.