Tasty and very moreish, these savoury cheese, Fenland celery and walnut scones should be served warm with the parsley butter gently melting so you can swirl in a nutty-sweet stick of Fenland celery. It makes a perfect combination that’s ideal for a light lunch or teatime treat.
Ingredients (makes 15)
225g self-raising flour
2tsp baking powder
50g butter
125g mature cheddar cheese, grated
1 head Fenland celery, finely chop two of the stalks
50g walnuts, roughly chopped
1 large free range egg
6tbsp milk
For the parsley butter:
50g butter, softened
2tbsp parsley, finely chopped
Method
Pre-heat oven 220°C /200°C fan/ 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 approximately 2cm thick, cut into 6cm 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 Fenland celery to crunch along with.
Recipe courtesy of lovethecrunch.com
