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.

Cheese, celery and walnut scones served with parsley butter
(© Love Celery)
Cheese, celery and walnut scones served with parsley butter
Print Recipe
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
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Side Dish, Snack
Cuisine: British
Servings: 15
Calories: 166kcal


  • 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


  • 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.


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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