Ploughman’s Scones

Adapted from: Sainsbury’s Magazine

Yield: 12 scones



  • 3 ¾ cups (450g) all-purpose flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 1 Tbsp ground mustard
  • 7 Tbsp (100g) unsalted butter, cold & cubed
  • 2 cups (225g) shredded extra-sharp cheddar, cold
  • 1 cup (150g) Doux South Sweet Soulshine Pickles, drained & quartered*
  • 1 cup (227g) whole milk, cold

Egg Wash:

  • 1 egg, beaten with a splash of milk

*You will probably also come across some slices of onions in your pickle jar. Feel free to chop ‘em up and throw ‘em into your dough as well!


  1. Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and ground mustard.
  3. Add cold, cubed butter to flour mixture, tossing around gently to coat. Using a pastry blender or fork, quickly cut in butter until mixture resembles coarse crumbs.
  4. Add shredded cheddar and chopped pickles to flour/butter mixture, tossing around gently to also coat with flour.
  5. In the centre, make a well, then pour in half of the milk. Mix until dough is beginning to come together. Make another well and pour in remaining milk, then mix to incorporate any remaining bits of flour. Be careful not to overmix the dough.
    NOTE: We prefer to mix the milk in with our hands, as it’s easier to properly incorporate the milk. Plus, you’re less likely to overmix when you’re working without tools.
  6. If your kitchen is hot (such as during a summer afternoon in Atlanta), chill dough in fridge for 60 or so minutes before forming scones.
    NOTE: Noodle on this before you start working. If you think you’ll need to chill your dough, then don’t turn on your oven until the dough is in the fridge.
  7. Turn chilled dough out onto a lightly floured surface. Gently pat and form the dough into a rectangle that is 1.25–1.5 inches thick. Using a round cutter, cut dough into circles. (We used a 2.5" biscuit cutter.)
  8. Take leftover dough scraps and layer them on top of each other, then pat dough into another rectangle that is 1.25–1.5 inches thick. Cut remaining scones for a total of 12.
  9. Space scones evenly on prepared baking sheet, then brush with egg wash.
  10. Bake for 15–20 minutes or until scones are golden.
  11. Transfer scones to wire rack to cool slightly before splitting and serving.
  12. We like to eat 'em warm with softened butter and/or apple butter.

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