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 celery. A delicious alternative to the traditional scone and jam, they are ideal for a light lunch or teatime treat.
Makes: 15
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Ingredients
- 225g self-raising flour
- 2 tsp baking powder
- 50g butter
- 125g mature cheddar cheese, grated
- 1 head 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
Method
- Pre heat oven 220c /200c fan/ gas mark 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 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.
Recipe provided by www.fenlandcelery.com
About the Author / Gareth Hargreaves
