Put a posh spin on the English classic with walnuts and a hint of blue cheese.
Cook: 45 Mins
Serves: 6
Price: £0.61 per serving
Nutritional Information
Each 128g serving contains
Energy
2337kj
436kcal
2337kj
436kcal
22%
Fat
28.3g
28.3g
High
40%
40%
Saturates
14.8g
14.8g
High
74%
74%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
1.43g
1.43g
Med
24%
24%
of your reference intake.
Typical energy values per 100g:
1826kj/436kcal
Typical energy values per 100g:
1826kj/436kcal
Ingredients
50g Butter, chilled and diced
300g Self-raising Flour
2 tsp Baking Powder
50g Walnuts, sliced
50g Blue Cheese, diced
200ml Milk
1 Egg, beaten
1 tbsp Butter, softened
120g Asda Red Leicester Cheese, sliced
1 Apple, cored and sliced
1 Stick Celery, sliced
5–6 Red Grapes, sliced
1 tbsp Mayonnaise (optional)
5g Fresh Chives, chopped (optional)
½ tbsp Walnuts, crushed
Method
1
Heat oven to 200°C/180°C fan/gas 6. Rub the butter into the flour with your fingertips to make breadcrumbs.
2
Stir in the baking powder, walnut slices and blue cheese. Season with black pepper and a little salt. Add two-thirds of the milk and lightly mix. Add more milk and bring the dough together with your hands, it’ll be soft but not too sticky. You may not need all the milk.
3
Shape the dough into a disc approx 1.5–2cm thick. Use a straight-sided 6.5–7cm round cutter to cut out 6 or 7 scones; shape the remaining dough into a similar sized round disc – even if it looks different, it’ll taste good!
4
Put the scones onto a baking tray lined with baking paper or a silicone mat. Brush with the beaten egg and bake for 15–18 mins or until risen and deep golden on top.
5
Allow the scones to cool on a wire rack before splitting open, spreading with butter and filling with the toppings – all inspired by Waldorf salad.