Posh Ploughman’s with Cheese and Chive Scones…

“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.


  1. Heat oven to 220 Β°C/425 Β°F/gas 7.
  2. 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.
  3. Add in the cheese, snippets of chives and stir through.
  4. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
  5. Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
  6. Dip the cutter in flour, cut, then lift the scone onto a parchment lined baking tray.
  7. Brush each with a little beaten egg.
  8. Bake for 12-15 mins or until the scones are risen and golden.
  9. 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.


Frances 🍎



14 thoughts on “Posh Ploughman’s with Cheese and Chive Scones…

  1. Pingback: Sweet Chilli Chutney… | Loving Leisure Time

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