Ploughman's Scones with Cheese and Chives

Savory cheddar and chive scones, a twist on the classic Ploughman's lunch, served with butter and pickle relish.

Prep Time

15 minutes

Total Time

35 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.14/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Side Dish

Cuisine:

British

Ingredients

Servings

2cupsAll-Purpose Flour(Plus more for dusting)

£0.30

2teaspoonsBaking Powder

£0.05

0.5teaspoonBaking Soda

£0.02

0.5teaspoonSalt

£0.01

0.5cupCold Unsalted Butter(Cut into small cubes)

£1.20

1cupSharp Cheddar Cheese(Shredded)

£2.50

2tablespoonsFresh Chives(Chopped)

£0.40

0.8cupButtermilk(Or milk mixed with 1 tablespoon lemon juice or vinegar)

£0.60

1Egg(For egg wash (optional))

£0.30

To tasteButter(For serving)

£1.20

To tastePickle Relish(For serving)

£0.25

Total Cost

£6.83

£1.14 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
4.
Stir in the shredded cheddar cheese and chopped chives.
5.
Make a well in the center of the dry ingredients and pour in the buttermilk. Stir until just combined. Do not overmix. The dough will be shaggy.
6.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a biscuit cutter or knife to cut out scones. Alternatively, cut the circle into wedges.
7.
Place the scones onto the prepared baking sheet. Brush the tops with beaten egg for a golden finish (optional).
8.
Bake for 18-20 minutes, or until golden brown and cooked through.
9.
Let the scones cool slightly on the baking sheet before serving warm with butter and pickle relish.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

42g

16% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For best results, use very cold butter and buttermilk. This will create flaky scones.

Don't overmix the dough, or the scones will be tough.

You can freeze the unbaked scones. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Cooking Equipment

Oven

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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