British onion soup
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Cheese & pickle scones
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 8
Skip to ingredients
- 350g self-raising flour
- ½ tsp baking powder
- 60g salted buttercold, cut into cubes
- 200ml buttermilkplus a little extra for brushing
- 1 eggbeaten
- 100g picklesfinely chopped with 1 tbsp of the brine
- 125g red leicester cheese(or vegetarian alternative), cut into small cubes
Nutrition: Per serving
- kcal299
- fat13g
- saturates8g
- carbs35g
- sugars2g
- fibre2g
- protein10g
- salt1.84g
Method
step 1
Sift the flour and baking powder into a large mixing bowl and add 1 tsp salt. Rub in the butter for 30 seconds, keeping it in flat pieces.
step 2
Mix the buttermilk, egg and pickle brine in a jug. Stir the pickles and cheese into the flour mix. With one hand, pour in the buttermilk, and with the other vigorously bring the dough together using a cutlery knife until the dough looks shaggy.
step 3
Turn out the dough onto a work surface and bring together with your hands, being careful to not knead it too much. Form it into a 20cm-wide rectangle that is an inch thick. Using a 6.5cm round cutter, cut out six scones, reforming the scraps to make two more, then put in the fridge to chill for 20 mins.
step 4
Heat the oven to 200C/180C fan/gas 6. Line a large baking tray and put it in the oven to heat up.
step 5
Carefully put the scones on the hot baking tray and brush with some extra buttermilk to give them a golden glaze. Bake for 20-25 mins or until golden and risen. Serve warm with plenty of salted butter.
