I know what you must be thinking but these scones are really delicious, well worth giving them a try and with this simple-to-follow recipe you'll have a yummy treat in no time.
You will need:
225g Self Raising Flour
1/4tsp Salt
1/2tsp Baking Powder
55g Butter - unsalted and cold from the fridge
50g Cheddar Cheese, I used Extra Mature Cheddar
150ml Milk
2 tbsp In a Sticky Pickle's Piccalilli
Preheat your oven to 220c, 200 fan oven and gas mark 7.
Line your baking tray with baking paper.
In a large mixing bowl place the flour, baking powder and salt and mix well, chop the butter into cubes and add to the flourr rub the butter into the flour mix with your fingertips until the mix resembles breadcrumbs, stir in the cheese and then add the milk and mix until it comes together, form into a ball and place on a floured clean worktop or pastry board.
To add the Piccalilli make an indent in the top of the ball of scone dough and spoon in two dessert spoons of In a Sticky Pickles Piccalilli, now for the messy bit, fold and knead the dough, the piccalilli will combine into the dough, you may need to add flour the board as it will absorb flour while kneading the piccalilli in. Do not over knead, as soon as the Piccalilli is combined stop kneading.
Divide your mix into 6 pieces for larger scones or 8 pieces for smaller scones and shape into rounds, place on a baking sheet lined with baking parchment, brush milk on the top of each scone.
Bake in your preheated oven for 12-15 minutes until golden
Allow to cool before eating them....if you can!
