These scones make for a perfect addition to any Jubilee Tea.
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- Vegetable oil, to grease
- 275 g self-raising flour, plus extra to dust
- 1 tsp. baking powder
- Large pinch caster sugar
- 75 g butter, chilled and cubed
- 100 g Branston pickle
- 100 g Cheddar, grated
- 1 medium egg, lightly beaten
- 50 g milk, plus extra to brush
To serve, optional
- English mustard
- Sliced ham
- Cornichons, drained and sliced
- Salad leaves
- Step 1 Preheat oven to 200°C (180°C fan) mark 6. Lightly oil a baking sheet. Mix flour, baking powder, sugar and a large pinch of salt in a medium bowl. Rub in the butter using your fingertips, until the mixture resembles breadcrumbs. Add the pickle and Cheddar and mix with a spoon until combined.
- Step 2Make a well in the centre of the mixture, add the egg and milk and stir everything together. Knead briefly in the bowl until dough just comes together.
- Step 3Tip dough out on a lightly floured surface, pat out to an even 2cm thickness. Stamp out 7.5cm rounds, re-shaping and stamping out trimmings as needed. You should have 6 scones. Transfer to the prepared baking sheet, spacing apart. Brush tops lightly with milk.
- Step 4Bake for 20min until golden and risen. Transfer to a wire rack to cool slightly. Serve warm or room temperature, with mustard, ham, cornichons and salad leaves, if using.
Get ahead:
Cool completely, then store in an airtight container at room temperature for up to 2 days.
Per scone (without accompaniments):
- Calories: 370
- Protein: 10g
- Total fat: 18g
- Saturates: 11g
- Carbs: 40g
- Total sugars: 5g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
