Cheese, Fenland celery and walnut scones recipe
Tasty and very moreish, these savoury scones should be served warm with the butter gently melting
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Ingredients
- 225 g self-raising flour
- 2 tsp baking powder
- 50 g butter
- 125 g mature cheddar cheese, grated
- 1 head Fenland celery, finely chop 2 stalks
- 50 g walnuts, roughly chopped
- 1 large free range egg
- 6 tbsp milk (approx.)
- 50 g butter, softened
- 2 tbsp parsley, finely chopped
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