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Recipe of the Month

Ploughman’s Scones

Makes approx 15. Cooking time - 20 mins.
Courtesy of Jackie Christy


  • 1 kilo self-raising flour
  • 2 sweet apples - peeled, cored & diced
  • 250g salted butter
  • 250g grated cheddar cheese
  • 150g sweet pickle
  • Pinch of salt & pepper
  • 2 medium eggs
  • 300ml milk

Pre-heat oven to 155C and line a baking sheet with greaseproof paper.


  • Mix flour and butter in a bowl until it resembles fine breadcrumbs.
  • Add the apple, cheese, pickle, salt & pepper and mix briefly to distribute the contents.
  • Mix the eggs and milk until it resembles damp dough (add more flour if too wet or more milk if too dry).
  • Roll out on a floured surface to approx 4cm deep. use a fluted cutter to cut out the scones and transfer to a baking tray.
  • Place in pre-heated oven and cook for 18-20 minutes.
  • Cool on a wire rack.
  • Serve with butter and some chutney.