Cheese and piccalilli scones

Ingredients

• 75 g, plus extra to serve (optional)unsalted butter
• 300 g, plus extra to dustself-raising flour
• 1 tspbaking powder
• 1/2 tspfine salt
• 150 g, plus 30 g to sprinkle (optional)extra mature cheddar, grated
• 1/2 x 20 g packchives, snipped
• 125 mlwhole milk
• 150 g, plus extra to serve (optional)piccalilli
• 1 medium egg, beaten with 1 tbsp milkegg

Instructions

1. 1

   Freeze the butter

   Freeze the butter for at least 1 hour before you begin.

2. 2

   Make the dough

   Combine the flour, baking powder and salt in a large bowl. Grate in the frozen butter and toss with a cutlery knife, then mix in the grated cheddar and chives. Whisk the milk and piccalilli together in a jug or bowl; chop homemade piccalilli first if using it. Add the liquid to the dry ingredients and mix quickly with the knife until a shaggy dough forms. Tip onto a lightly floured surface and knead briefly until smooth. Pat into a 2 cm-thick round, wrap and chill for 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6, and line a large baking tray with baking paper.

3. 3

   Cut the scones

   Place the chilled dough on a lightly floured surface and use a floured 6 cm straight-sided cutter to stamp out rounds. Press the trimmings together as needed until you have 10 scones. Arrange them on the baking tray, brush generously with the egg wash and, if using, sprinkle with 30 g cheddar.

4. 4

   Bake and serve

   Bake for 25–30 minutes, until the scones are risen and golden. Cool on a wire rack for at least 10 minutes, then split and serve warm with extra butter and piccalilli if you like.

What are cheese and piccalilli scones?

Scones are a familiar part of British baking, usually made with flour, a raising agent and fat, then baked until risen. This savoury version pairs mature cheddar and chives with piccalilli, a tangy, spiced vegetable pickle.

The cheese adds savouriness while piccalilli brings sharpness and little pieces of pickle through the dough. Keeping the butter cold and mixing quickly helps the scones bake up tender and flaky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 8g protein, 26g carbs, 13g fat.

The flour supplies most of the carbohydrates, while butter and cheddar contribute much of the fat; the cheese and egg provide protein. Pair a scone with a salad or vegetable soup to make a more balanced plate.

Why the ingredients matter

Cold butter: freezing it makes it easier to grate and helps keep it firm as you work it into the flour. Small pieces of butter create a lighter texture in the baked scones.

Piccalilli: whisking it into the milk helps distribute it through the dough. Chop homemade piccalilli first, as directed, so larger pieces are easier to mix in.

Cheddar and chives: extra mature cheddar gives the dough a pronounced savoury flavour, while chives add a fresh, onion-like note.

Keep the dough cool

Work briskly once the butter is grated, and use a cutlery knife to combine the ingredients rather than handling the dough more than necessary. Brief kneading is enough to bring it together; too much can make the scones firm.

Chilling the shaped round for 20 minutes helps it stay cool before cutting. If the dough becomes soft while you stamp out the rounds, handle it gently and keep the remaining dough chilled.

Cut and shape evenly

A floured 6 cm straight-sided cutter makes evenly sized rounds. Press it straight down rather than twisting, which helps the edges rise cleanly in the oven.

Bring the trimmings together gently to make the remaining scones, aiming for 10 in total. Reworking them repeatedly can make the later scones tougher.

Look for a golden finish

Bake at 200°C, fan 180°C, gas 6, for 25–30 minutes. The scones should be risen and golden when ready; check them towards the end of the baking range.

The egg wash helps the tops colour, and the optional cheddar adds a savoury finish. Let the scones cool on a wire rack for at least 10 minutes before splitting.

Serving and storing

Serve the scones warm with butter and extra piccalilli, as suggested in the recipe. They also work well alongside soup or as part of a savoury lunch.

For extras, freeze the cooled scones. Defrost them, wrap in foil and refresh in the oven for a few minutes before serving.

Recipe notes & tips

• Freeze the butter for at least 1 hour so it is firm enough to grate.
• Use a cutlery knife to mix the dough quickly and limit warming it with your hands.
• Chop homemade piccalilli before whisking it into the milk.
• Flour the cutter to help it release from the dough cleanly.
• Brush the tops generously with egg wash for an even golden finish.
• Leave the baked scones on a wire rack for at least 10 minutes before splitting.

Variations

• Extra cheesy: add the optional 30 g grated cheddar over the tops before baking.
• More chives: use the full 20 g pack for a stronger chive flavour.
• Homemade piccalilli: chop it before mixing it with the milk.
• Butter to serve: split the warm scones and add extra butter at the table.
• Piccalilli on the side: offer extra pickle for a sharper finish.

Common mistakes to avoid

• Soft butter: freeze it for at least 1 hour so it stays firm while being grated.
• Overworking the dough: knead only briefly, just until it comes together smoothly.
• Large pickle pieces: chop homemade piccalilli before combining it with the milk.
• Twisting the cutter: press it straight down for clean-cut edges.
• Skipping the chill: refrigerate the wrapped dough round for 20 minutes before cutting.
• Serving too soon: cool the scones on a rack for at least 10 minutes before splitting.

How to store

Freeze any extras once cooled. Defrost before serving, wrap in foil and refresh in the oven for a few minutes; the recipe does not specify a storage time for keeping them at room temperature.

Frequently asked questions