Cheese, Fenland Celery and Walnut Scones with Parsley Butter
Tasty and very moreish these savoury scones should be served warm with the butter gently melting so you can swirl in a nutty-sweet stick of Fenland celery. It makes a perfect combination ideal for a light lunch or teatime treat.
Serves: Makes 15
Preparation Time: 20 mins
Cooking Time: 10-12 mins
Serves: Makes 15
Preparation Time: 20 mins
Cooking Time: 10-12 mins
What you'll need
225g self-raising flour
2 tsp baking powder
50g butter
125g mature cheddar cheese, grated
1 head Fenland celery, finely chop 2 of the stalks
50g walnuts, roughly chopped
1 large free range egg
6 tbsp Milk (approx.)
for the parsley butter
50g butter, softened
2 tbsp parsley, finely chopped
225g self-raising flour
2 tsp baking powder
50g butter
125g mature cheddar cheese, grated
1 head Fenland celery, finely chop 2 of the stalks
50g walnuts, roughly chopped
1 large free range egg
6 tbsp Milk (approx.)
for the parsley butter
50g butter, softened
2 tbsp parsley, finely chopped
What to do:
1: Pre heat oven 220c /200c fan/ gas 7 and grease a baking tray.
2 : 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.
3: 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.
4: 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.
5 : 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.
6 : 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.
1: Pre heat oven 220c /200c fan/ gas 7 and grease a baking tray.
2 : 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.
3: 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.
4: 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.
5 : 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.
6 : 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.