Cheese, Fenland Celery and Walnut Scones with Parsley Butter

Serves: 12

Cost Cutting Eco Friendly Freezes Well Quick Make

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 Fenland celery. It makes a perfect combination ideal for a light lunch or teatime treat.

Cheese, Fenland Celery and Walnut Scones with Parsley Butter Recipe: Veggie

Ingredients
Method

Ingredients:

225g self-raising flour

2 tsp baking powder

50g butter

125g mature Cheddar cheese, grated

1 head Fenland celery, finely chop 2 of the stalks

50g walnuts, roughly chopped

1 large free-range egg

approximately 6 tbsp milk

For the parsley butter

50g butter, softened

2 tbsp parsley, finely chopped

method:

Preheat oven 220C(200C fan)/425F/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 then stir in the finely chopped Fenland 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 approx. 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 with the remaining Fenland celery to crunch along with.

Print Recipe www.fenlandcelery.com/