Cheddar scones with pickled celery and grilled figs
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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Ingredients
Metric
Imperial
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 cheddar, 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
- 5cm pastry cutter
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
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
- 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
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
- 4 figs
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
- 200g of cheddar, sliced
9
Grill the scones until the cheese starts to melt. Serve with a few salad leaves, a little olive oil and more pickled celery
- olive oil
- salad leaves
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Cheddar scones with pickled celery and grilled figs
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© Great British Chefs 2019