Cheese, Fenland 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 Fenland celery. It makes a perfect
combination ideal for a light lunch or teatime treat.
Makes: 15
Preparation time: 20 minutes
Cooking time: 10-12 minutes
You’ll need
225g self-raising flour
2 tsp baking powder
50g butter
125g mature cheddar cheese, grated
1 head Fenland celery, finely chop 2 of
the stalks
50g walnuts, roughly chopped
1 large free range egg
6 tbsp Milk (approx.)
for the parsley butter
50g butter, softened
2 tbsp parsley, finely chopped
What to do
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.
www.fenlandcelery.com
For further information please contact PamLloyd Food Marketing & PR
fresh@pamlloyd.com; 0117 924 7220
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 Fenland celery to crunch along with.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire
Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status
and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland
celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using
traditional farming methods. The deep, peaty soils in the Fens work towards giving
Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from
October to December and can be found in Waitrose, Ocado, Wholefoods and Marks &
Spencer.
Please credit: www.fenlandcelery.com
www.fenlandcelery.com
For further information please contact PamLloyd Food Marketing & PR
fresh@pamlloyd.com; 0117 924 7220