Cheese scones are perfect for those seeking a savoury option for afternoon tea, and are an excellent treat to add to a picnic basket - especially when combined with grilled figs and pickled celery. This cheese scone recipe from Nathan Outlaw is easy to make for any time you feel like adding a bit of scone power to your plate

Method
1.
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
2.
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
3.
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
4.
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 
5.
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
6.
Allow to cool and store the pickled celery in the fridge in an airtight container until ready to use
7.
To plate, start by grilling the figs. Quarter the figs, then grill for 2-3 minutes
8.
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
9.
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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Ingredients

Crackler cheddar scones

  • 225g of self-raising flour, plus more for dusting
  • 1 pinch of salt
  • 55g of butter, cold and cut into small pieces, plus more for greasing
  • 25g of Davidstow cheddar cheese, grated
  • 150ml of milk, plus more to brush on scones

Pickled celery

  • 1 head of celery, washed and sliced thinly
  • 100ml of white wine
  • 100ml of white wine vinegar
  • 100ml of water
  • 100g of sugar
  • 30g of fennel seeds, toasted
  • 1 pinch of salt

To plate

Equipment

  1. 5cm pastry cutter

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For scrumptious savoury scones, look no further than Nathan Outlaw's cheddar cheese scones recipe with pickled celery and grilled figs.

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