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Double Cheese Ploughman's Scones with Castello® Tickler Extra Mature Cheddar

Double Cheese Ploughman's Scones with Castello® Tickler Extra Mature Cheddar

Prep 30 min Cook 1 hr 6 servings


For the scones:

  • 125 g Extra Mature Cheddar
  • 1 large egg
  • 150 ml whole milk
  • 225 g self-raising flour
  • 125 g cold butter, unsalted, cut into 1cm cubes
  • ¼ tsp cayenne pepper
  • 1 tsp baking powder
  • 50 g walnuts
  • 1 tsp sea salt

For the chutney:

  • 1 small white onion, finely chopped
  • 2 cm piece of ginger, peeled and finely chopped
  • 2 red apples, Pink lady or Braeburn, peeled, cored and chopped into 1 cm cubed pieces
  • 50 g sultanas
  • 3 tbsp dark brown sugar
  • 7 tbsp red wine vinegar
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • ¼ tsp chilli flakes
  • ½ tsp ground cinnamon
  • 2 garlic cloves

For the filling:


1. Preheat the oven to 220°C /200°C.

Make the scones:

2. Sieve the flour, baking powder, salt and cayenne pepper into a large bowl. Add the cold cubed butter. Using your fingertips, rub the mixture together until it resembles fine breadcrumbs. Add the grated Castello® Tickler Extra Mature Cheddar and walnuts, combine well.

3. Next, crack an egg into a jug, add the milk and whisk well. Make a well in the middle of the flour mixture, and gradually add the milk until the dough comes together (you may not need all of the liquid).

4. Next, transfer onto a lightly floured surface, and bring the dough back on itself a few times, then flatten and roll out to 3cm thick. Using a floured 5cm round cutter, cut out scones.

5. Transfer the scones to a lined baking sheet. Brush with the remaining milk and egg mix and sprinkle over the remaining cheese. Place into the preheated oven, on the middle shelf, and bake for 11- 13 minutes until risen and golden brown.

Make the chutney:

6. In a saucepan over a low to medium heat, add the olive oil and onions. Sweat for 5 minutes until soft.

7. Next add the garlic and ginger and cook for 2 minutes. Add the tomato paste, apples, sultanas, dark brown sugar, red wine vinegar, cinnamon, and chilli flakes to the saucepan. Reduce the heat to low, and simmer for 30 minutes. Watch that the chutney doesn’t catch, if it gets too dry, add a splash of water.

8. After 30 minutes, using a fork, gently mash the apples briefly. Remove from the heat, and decant into a sterilised jar.

To serve:

9. Using a serrated knife, split the scones and generously slather each side with butter. Place 1 tbsp of chutney onto the bottom scone, and top with a few slices of apple, and finally some shards of Castello® Tickler Extra Mature Cheddar.