Cheese, Fenland celery and walnut scones recipe Recipe

Name: Cheese, Fenland celery and walnut scones recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) self-raising flour; 2 tsp baking powder; 50 g (1.8oz) butter; 125 g (4.4oz) mature cheddar cheese, grated; 1 head Fenland celery, finely chop 2 stalks; 50 g (1.8oz) walnuts, roughly chopped; 1 large free range egg; 6 tbsp milk (approx.); 50 g (1.8oz) butter, softened; 2 tbsp parsley, finely chopped

Servings: persons

225 g (7.9oz) self-raising flour
2 tsp baking powder
50 g (1.8oz) butter
125 g (4.4oz) mature cheddar cheese, grated
1 head Fenland celery, finely chop 2 stalks
50 g (1.8oz) walnuts, roughly chopped
1 large free range egg
6 tbsp milk (approx.)
50 g (1.8oz) butter, softened
2 tbsp parsley, finely chopped

1
Pre-heat your oven to 220C/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.
4
Mix gently until you have a soft dough.
5
Knead lightly on a floured surface and roll out to approx.
6
2 cm thick, cut into 6 cm rounds and place on the baking tray, re roll any trimmings.
7
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.
8
Cool on a wire rack.
9
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.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 225 g (7.9oz) self-raising flour, 2 tsp baking powder, 50 g (1.8oz) butter, 125 g (4.4oz) mature cheddar cheese, grated, and more.

Yes, Cheese, Fenland celery and walnut scones recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese, Fenland celery and walnut scones recipe

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