Cheese, celery and walnut scones with parsley butter
Author: www.lovethecrunch.com
Serves: 15
Ingredients
- 225g self-raising flour
- 2 tsp baking powder
- 50g butter
- 2 celery stalks, finely chopped + 1 bunch celery stalks for serving 125g mature cheddar, grated
- 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
- Preheat oven 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 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 (which you should reserve to glaze the tops of the scones).
- Mix gently until you have a soft dough.
- Knead lightly on a floured surface and roll out to approx. 2cm thick, cut into 6cm rounds and place on the baking tray.
- Brush the tops with the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 mins until well risen and golden.
- Cool on a wire rack.
- Mix together the softened butter and parsley and serve the scones warm, split in half and topped with the butter and the celery sticks on the side.
