Ploughmans Scones made with Bramley Apple & Norfolk Ale Chutney

Recipe by Candis Cupboard

Ploughmans Scones made with Bramley Apple & Norfolk Ale Chutney

Difficulty: Beginner
Servings: 6


These savoury cheese scones, filled with thin slices of apple and chutney, make a delicious addition to an afternoon tea spread



  1. Heat oven 200c. Dust a large baking sheet with a little flour.

  2. Tip the flour into a bowl and mix it the bicarbonate of soda and 1 tsp of sea salt. Add the butter and rub into the flour with your fingertips until no lumps remain, stir in all but a small handful of cheese.

  3. Add the Bramley Apple & Norfolk Ale Chutney. Drizzle over the buttermilk & using a cutlery knife, gently mix, (do not over mix, as this can make the scone tough).

  4. Tip out onto a floured surface, press , out into a oval about 2.5cm deep, cut into 6 wedges, place on the baking sheet and bake for 10-15 minutes or until golden.

  5. Best eaten on the day with butter & a dollop more chutney.


Bramley Apple & Norfolk Ale Chutney

A modern take on a traditional Chutney, in our Chutney we use a great local ale from Panther Brewery based in Reepham, the ale we use is their Black Ale.

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