Ingredients
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8 oz Flour, Self Raising
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2 tsp Baking powder
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3 1/2 tbsp Butter unsalted
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4 oz Cheddar cheese - sharp
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2 stalks Celery, finely chopped
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2 oz Walnuts - chopped
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1 ea Large Egg
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2 tbsp Whole milk
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For the Parsley butter
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3 1/2 tbsp Butter unsalted
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2 tbsp Parsley - fresh
Directions
Steps
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1
Done
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Pre-heat oven to 425ºF and cover a baking tray with parchment paper. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
