Cheese, Fenland celery and walnut scones recipe
Tasty and very ‘moreish’ these savoury scones should be served warm with the butter gently melting. It makes a perfect combination ideal for a light lunch or teatime treat.
Ingredients
- 225 g self-raising flour
- 2 tsp baking powder
- 50 g butter
- 125 g mature cheddar cheese, grated
- 1 head Fenland celery, finely chop 2 stalks
- 50 g walnuts, roughly chopped
- 1 large free range egg
- 6 tbsp milk (approx.)
- 7.9 oz self-raising flour
- 2 tsp baking powder
- 1.8 oz butter
- 4.4 oz mature cheddar cheese, grated
- 1 head Fenland celery, finely chop 2 stalks
- 1.8 oz walnuts, roughly chopped
- 1 large free range egg
- 6 tbsp milk (approx.)
- 7.9 oz self-raising flour
- 2 tsp baking powder
- 1.8 oz butter
- 4.4 oz mature cheddar cheese, grated
- 1 head Fenland celery, finely chop 2 stalks
- 1.8 oz walnuts, roughly chopped
- 1 large free range egg
- 6 tbsp milk (approx.)
- 50 g butter, softened
- 2 tbsp parsley, finely chopped
- 1.8 oz butter, softened
- 2 tbsp parsley, finely chopped
- 1.8 oz butter, softened
- 2 tbsp parsley, finely chopped
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Pre-heat your oven to 220C/gas 7 and grease a baking tray.
- Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the finely chopped Fenland celery, 100g of the grated cheese and the chopped walnuts.
- Break the egg into a measuring jug, lightly beat and make up to 150ml with the milk, add all but a small amount, reserve to brush the tops with. Mix gently until you have a soft dough.
- Knead lightly on a floured surface and roll out to approx. 2 cm thick, cut into 6 cm rounds and place on the baking tray, re roll any trimmings.
- Brush the tops with a little of the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
- Mix together the softened butter and parsley, serve the scones warm, split in half and topped with the butter with the remaining celery to crunch along with.
Recipe devised by Joy Parker for Fenland Celery.
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