Cheese, chive and wal­nut scones

Landscape (UK) - - In the Garden -

Makes 9

40g wal­nuts, chopped

125g Ched­dar, grated

2 tbsp chives, freshly chopped

50g but­ter, diced, plus ex­tra for greas­ing 200g self-rais­ing flour, plus ex­tra for dust­ing 150ml milk, plus ex­tra for brush­ing sea salt and black pep­per

Pre­heat the oven to 230°C/gas mark 8. In a large bowl, rub the but­ter into the flour evenly. Add 25g of the chopped wal­nuts, 110g of the grated cheese and all the other dry in­gre­di­ents, then mix into a soft dough with the milk. Turn onto a sur­face lightly dusted with flour and quickly and lightly knead un­til smooth. Roll out to 2.5cm thick. Cut out scones us­ing a 5cm plain round cut­ter and place on a greased bak­ing tray. Mix the re­main­ing chopped wal­nuts with the re­main­ing 15g of grated cheese. Brush the scones with milk, then sprin­kle a lit­tle of the cheese and wal­nut mix­ture on top. Bake for ap­prox­i­mately 8 mins. Leave to cool on a wire rack.

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