Cheese & Piccalilli Scones

|Andrew Calder
Cheese & Piccalilli Scones

Piccalilli cheese scones were first made by my aunty some 10 years or so ago.

We now have a number of trade customers including tea rooms cafes and bakeries who serve them on their menu, but these are also so simple and easy to make and enjoy at home.

Use any of our Piccalillis: Traditional, Chillililli or go spicy with Sillylilli.

Cheese & Piccalilli Scones

Andrew Calder

Servings

6 scones

Prep Time

20 minutes

Cuisine

British

Category

snack

Piccalilli cheese scones were first made by my aunty some 10 years or so ago.We now have a number of trade customers including tea rooms cafes and bakeries who serve them on their menu, but these are also so simple and easy to make and enjoy at ho...

Cheese & Piccalilli Scones

Ingredients

  • 450g self raising flour

  •  1 teaspoon English mustard powder

  • 100g butter, cut into small pieces

  • 2 teaspoons bicarbonate of soda

  • 200g grated mature coloured cheddar cheese (plus extra for topping)

  • 250ml buttermilk or cows milk

  • 1 free range egg

  • 2 tbsp of Calder’s Kitchen piccalilli

  • salt to taste

Directions

  1. Preheat the oven to 200°C fan / 220°C conventional / Gas 7 and line a baking tray with baking parchment.
  2. Place the flour, mustard powder, bicarbonate of soda and a pinch of salt into a large mixing bowl.
  3. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir through the grated mature cheddar.
  5. In a separate jug, whisk together the egg, milk and Calder’s Kitchen Piccalilli.
  6. Pour most of the wet mixture into the dry ingredients and gently mix until a soft dough forms. Add the remaining liquid a little at a time if needed. Do not overwork the dough.
  7. Turn the dough onto a lightly floured surface and gently pat it out to around 3cm thick.
  8. Cut out the scones using a round cutter and place them onto the prepared baking tray. Gently bring the remaining dough together and repeat.
  9. Brush the tops with a little milk and sprinkle with extra grated cheddar.
  10. Bake for 12–15 minutes, or until well risen and golden brown.
  11. Allow to cool slightly before serving.