Ploughman’s Scones

When you think of a picnic in the sunshine it’s hard not to instantly envision a little bit of British charm. Capture a little bit of each in these delectable little Ploughman’s Scones.

Fragrant with the scent of rosemary and bright with the colours of some classic British ingredients, these savory scones are perfect accompaniments to any Ploughman’s lunch and are ideal additions to your next picnic basket.

What you’ll need:

2 ½ cups plain flour, plus extra for dusting

3 tsp baking powder

75g butter

Pinch of salt

1 tsp sweet paprika

½ tsp English mustard powder

4 sprigs of rosemary, chopped

110ml cold milk, plus extra for glazing

 How to:

1. Preheat the oven to 200⁰C or 180⁰C fan forced. Line a baking tray with nonstick baking paper.

2. Sift the flour and baking powder in a bowl. Add butter and cut into the flour with a butter knife. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. 

Add the salt, paprika, mustard powder and rosemary and combine well.

3. Add the milk and stir, first with the butter knife, then using your hands, until just mixed. Feel free to add extra milk if there are any dry bits.

4. Place the dough on a floured surface and pat it down to roughly 1.5-2cm thick. Using a pastry cutter, cut into roughly 5cm rounds. Brush the tops of the scones with milk using a pastry brush.

5. Bake in oven for 12-15 minutes.

6. Serve with your choice of chutney and cheddar cheese.

Bakers take note; don’t worry if these scones are slightly less voluminous than your average sweet scone. 

These Ploughman’s scones are a wonderful alternative for crackers and are irresistible with chutney and cheddar cheese.
Words and pictures by Emily Russ

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