Right I thought I would write about the Ploughman’s Scones that I baked the other day of which I ate the last one today. I warmed up the scone which I had wrapped in foil in the oven and ate it for my lunch with lashings of butter. Warming scones through a couple of days after they are made makes them taste like they have been freshly baked.
I decided to bake some savoury scones of some description as I thought they would make a welcome change to plain sandwiches. I have baked savoury scones before and shared the recipes so this is a regular bake for me and one that I have been asked to do on my Friday Treat Boxes before.
The flavour for the scones came about as that is my favourite sandwich filling at the moment so it made sense to me to try it in a scone recipe. My sister-in-law suggested adding apple to the recipe so in the end I added Branston pickle, celery, cheese and apple to the scone recipe. After making the dough, cutting out the scones, brushing with milk and sprinkling with cheese the scones were baked to perfection. I couldn’t wait though and as soon as they were baked and fresh out of the oven I had to try one. OMG these Ploughman’s Scones are so amazing that you don’t have to add anything else to them as they are loaded with flavour.
When my husband tried them he enjoyed them with a smattering of butter and told me that they were really tasty and it made a nice change to have a scone with those flavours – ” very unusual indeed but a nice unusual” he said. I love making cheese scones but these scones took it to a whole other level. The Ploughman’s Scones were soft, moist and well seasoned – all of the flavours were easily distinguishable and although I added the apple and celery in bitesize chunks and raw they had softened and baked to perfection in the oven. You could still recognise the celery and apple as they had not turned to mush and gone all soggy. I was very impressed and I think you will be too if you try the recipe for yourself.
Nutritionally, one of these scones contains 243 calories, 11.3g total fat (14% daily total fat), 25.4g total carbohydrate (9% daily total carbohydrate), 1.3g fibre (5% daily fibre).
- 8oz self raising flour
- 1tsp salt
- 1tsp baking powder
- 1tsp mustard powder
- 1oz butter
- 1 egg plus milk up to 150ml
- 4oz cheddar cheese (grated)
- 1/2 stick of celery (sliced)
- 1/4 of cooking apple (chopped)
- 2tbsp Branston pickle
- milk and extra cheese for topping
- Step 1 Preheat the oven to Gas 7.
- Step 2 Line a baking tray.
- Step 3 In a mixing bowl, weigh out the flour, salt, mustard powder, baking powder and butter.
- Step 4 rub the butter into the other ingredients to resemble breadcrumbs.
- Step 5 Add the cheese, celery, apple and Branston pickle and mix thoroughly.
- Step 6 Add the egg and milk and mix to form a soft dough.
- Step 7 Place on a floured work top to flatten out to the required thickness.
- Step 8 Cut into scones shape and place on the baking tray.
- Step 9 Brush with milk and sprinkle on the extra cheese for the topping.
- Step 10 Bake for 20 minutes until golden brown and crisp.
- Step 11 Allow to cool a bit before eating warm with loads of butter.
Nutritionally, the scones contain plenty of carbohydrate and fat due to the ingredients used but as a treat it isn’t that bad. There is nothing terrible or untoward in this recipe and you can make the scones egg free/gluten free by substituting with egg replacer and gluten free flour. I have used both these ingredients to make scones before and they work very well.
There are allergens in this recipe though starting with the
- gluten and wheat
You can add whatever flavour you want into these savoury scones. A bit of ham would add to the Ploughman idea.