Nathan Outlaw's simple cheese scones are perfect for those seeking a savoury option for afternoon tea, and an excellent treat to add to a picnic basket - especially when combined with grilled figs and pickled celery.
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To make the cheese scones, heat the oven to 220°C/Gas mark 7. Lightly grease a baking sheet or cover the baking sheet with parchment paper
Mix together the flour and salt and rub in the butter. Stir in the cheddar cheese and then the milk to make a soft dough
225g of self-raising flour
1 pinch of salt
55g of butter
150ml of milk
25g of cheddar, grated
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it up
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool cheddar scones on a wire rack
For the pickled celery, place celery, white wine, vinegar, water, sugar, fennel seeds and salt into a sauce pan and bring to a simmer, uncovered, for about 2 minutes
1 head of celery
100ml of white wine
100ml of white wine vinegar
100ml of water
100g of sugar
30g of fennel seeds
1 pinch of salt
Allow to cool and store the pickled celery in the fridge in an airtight container until ready to use
To plate, start by grilling the figs. Quarter the figs, then grill for 2-3 minutes
Cut the scones in half. On the cut side, place a spoon of celery followed by some cheese. Place the figs on top of the cheese and then add a little more cheese
200g of cheddar, sliced
Grill the scones until the cheese starts to melt. Serve with a few salad leaves, a little olive oil and more pickled celery
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