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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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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
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
Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.
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Cheddar scones with pickled celery and grilled figs
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Cheddar scones with pickled celery and grilled figs
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