“I had a ploughman’s lunch the other day.
He wasn’t very happy.”
~ Tommy Cooper
A Ploughman’s lunch was traditionally made up of
a lump of cheese, a hunk of bread and an apple.
Here is my take on it:
apple slices, Sweet Chilli Chutney and a Smoked Cheese and Chive Scone.
Savoury scones are so good!
I’m using one of my favourites; Applewood Smoked Cheese.
- 175g Applewood Smoked cheese, grated
- 350g self-raising flour
- 1 tsp baking powder
- 50g cold unsalted butter, cut into cubes
- 2 tsp English mustard powder
- 1/4 tsp smoked paprika
- Pinch of salt
- Fresh chives, snipped finely
- 200ml semi-skimmed milk
- Juice of 1/2 lemon
- 1 egg, beaten with a little milk
I love the subtle onion flavour from chives.
Sieved flours, mustard, paprika and a pinch of salt.
Looks great now the cheese and chives are in.
I use the plain side of the cutter for savoury scones.
- Heat oven to 220 °C/425 °F/gas 7.
- Mix the flour, baking powder, mustard, cayenne and a pinch of salt in a large bowl, then rub in the butter until the mix looks like fine crumbs.
- Add in the cheese, snippets of chives and stir through.
- Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Dip the cutter in flour, cut, then lift the scone onto a parchment lined baking tray.
- Brush each with a little beaten egg.
- Bake for 12-15 mins or until the scones are risen and golden.
- Cool on a rack.
Oven ready, risen and golden,
now cool on a wire rack.
My apple of choice is a Braeburn,
an old Scottish variety,
named for the crimson-red colour of its skin.
Serve with thin slices of fresh apple,
top with my Sweet Chilli Chutney.