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Cheese, Celery and Walnut Scones with Parsley Butter

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Ingredients

8 oz Flour, Self Raising
2 tsp Baking powder
3 1/2 tbsp Butter unsalted
4 oz Cheddar cheese - sharp
2 stalks Celery, finely chopped
2 oz Walnuts - chopped
1 ea Large Egg
2 tbsp Whole milk
For the Parsley butter
3 1/2 tbsp Butter unsalted
2 tbsp Parsley - fresh

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Cheese, Celery and Walnut Scones with Parsley Butter

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    Cuisine:

    Perfect for brunch or afternoon tea, these tasty savory scones are a great twist on a classic cheese and herb scone with the addition of celery and parsley butter.

    • Easy

    Ingredients

    • For the Parsley butter

    Directions

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    Steps

    1
    Done

    Pre-heat oven to 425ºF and cover a baking tray with parchment paper.

    2
    Done

    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, 3+ oz of the grated cheese and the chopped walnuts.

    3
    Done

    Break the egg into a measuring jug, lightly beat and make up to 5 oz with the milk, add all but a small amount, reserve to brush the tops with. Mix gently until you have a soft dough.

    4
    Done

    Knead lightly on a floured surface and roll out to approx. 3/4 inch thick, cut into 2 inch rounds and place on the baking tray, re roll any trimmings.

    5
    Done

    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
    Done

    Mix together the softened butter and parsley, serve the scones warm, split in half and topped with the butter. Serve any remaining celery alongside for that extra crunch.

    Ian Cooks

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