Cheese, celery and walnut scones with parsley butter

celeryMakes: 15

What you need:
225g self-raising flour
2 teaspoon baking powder
50g butter
1 head Fenland celery, finely chop 2 of the stalks
125g mature cheddar cheese, grated
50g walnuts, roughly chopped
1 large free range egg
6 tablespoons milk (approx.)

For the parsley butter:
50g butter, softened
2 tablespoon parsley, finely chopped


What to do: 

  1. Pre-heat oven 220˚C /200˚C Fan/ Gas Mark 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 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 celery to crunch along with.




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