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.
Nutrition Facts
Cheese, celery and walnut scones with parsley butter
Amount Per Serving
Calories 166
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 35mg12%
Sodium 108mg5%
Potassium 110mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 324IU6%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Cheese, celery and walnut scones with parsley butter
Moreish savoury scones
Servings: 15
Calories: 166kcal
Ingredients
- 225 g self-raising flour
- 2 tsp baking powder
- 50 g butter
- 125 g mature cheddar cheese grated
- 2 celery stalks
- 50 g walnuts roughly chopped
- 1 large free-range egg
- 6 tbsp milk (approx)
For the parsley butter:
- 50 g butter softened
- 2 tbsp parsley finely chopped
Method
- Preheat oven 220°C /200°C 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.
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 108mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
Recipe courtesy of Love Celery
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