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5 from 1 vote

Cheese, Celery And Walnut Scones With Parsley Butter.

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 celery. It makes a perfect combination ideal for a light lunch or teatime treat.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Snack
Servings: 15
Author: Love Celery

Ingredients

  • 225g self-raising flour
  • 2 tsp baking powder
  • 50g butter
  • 125g mature cheddar cheese, grated
  • 1 head celery, finely chop 2 of the stalks
  • 50g walnuts, roughly chopped
  • 1 large free range egg
  • 6 tbsp Milk (approx.)
  • 50g butter, softened
  • 2 tbsp parsley, finely chopped

Instructions

  • Pre-heat oven 220c /200c fan/ 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. 2 cm thick, cut into 6 cm 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 celery to crunch along with.