I recently made some pumpkin and walnut soup so I decided to make some cheese scones to go with the soup. I thought adding some walnuts to the scones would give a nice texture and be a great accompaniment to my soup.
Scones and soup were always on the menu in my cafe and were extremely popular in the winter months and I remember buying a huge pumpkin that kept us going for most of October in the cafe!
I think the scones are great with my homemade soup or would be nice on their own warm from the oven with lots of butter! My Husband said these were the best scones I have ever made - quite a compliment.
Start by pre-heating the oven to 220°C (200°C fan) Gas Mark 7 and line a baking tray with parchment.
Then in a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, 60g of chopped walnuts, egg and milk.
Mix everything together with a knife until all the ingredients are fully combined.
Use your hands to bring it together then place the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4” thick.
Cut the scones out with a 5cm square cutter.
Place on the lined baking tray and brush with some milk. Then sprinkle over the remaining cheese then the walnuts.
Bake for 12-15 minutes
Cheese & Walnut Scones
Sarah’s servings: 6
Sarah's Skill: Easy
Baking time: 12-15 minutes
INGREDIENTS
230g self raising flour
65g unsalted cold butter, cubed
½ tsp salt
½ tsp pepper
80g mature cheddar cheese, grated
75g walnuts, roughly chopped
1 large egg
75ml milk
METHOD
Preheat the oven to 220 °C (200°C fan) Gas Mark 7.
Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese and 60g of chopped walnuts.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4 inch thick.
Cut the six scones out with a 5cm square cutter.
Place on the lined baking tray and brush with some milk and sprinkle over the remaining cheese and then walnuts evenly between the scones.
Bake for 12-15 minutes.
Equipment Used
SARAH’S EXTRA SLICE
Don’t try and cut out more than six scones or they will be very flat.
You can use different flavours of cheese but I love a strong mature cheddar.
I always used a square cutter for my cheese scones in the cafe but a round one will do the job just fine.
I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.
Comments