Recipes

Cheese & Celery Scones

Serves:
5-6
Preparation Time:
10 mins
Cooking Time:
20 mins

Ingredients:

  • 80g celery
  • 225g self-raising flour, or 225g plain flour sifted with 4 teaspoons of baking powder Pinch of salt, & freshly ground black pepper
  • Half a teaspoon of mustard powder
  • 50g butter
  • 80g mature cheddar cheese, grated
  • 150ml milk

Instructions

1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking paper.
2. Very finely chop the celery and spread on paper towel to dry off a bit. (If the celery seems on the stringy side, run a vegetable peeler down the outside of the sticks.)
3. Sift the flour, seasoning and mustard powder into a bowl and very lightly rub in the butter.
4. Using a broad-bladed knife, stir in the cheese and celery, and add most of the milk. Continue mixing with the knife, and add a little more milk if necessary until the mixture forms a ball.
5. Dust a suitable worksurface with flour; with well-floured hands knead the dough very lightly and pat it out flat to about a 3cm thickess. Cut out with a scone cutter (or cut the dough into squares) and place on the tray.
Brush the tops of the scones very lightly with a little milk and bake for 12 minutes until golden brown on top.
6. Remove from the oven, wrap the scones in a tea-towel and let them cool down.
7. Serve warm, split and spread with a little butter. Grill some bacon - allow half a rasher per scone - and serve sandwiched between 2 halves of a warm scone.

Spread with herby cream cheese.