Cheese, Fenland celery and walnut scones 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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!