Cheddar scones with pickled celery and grilled figs

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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.

First published in 2015




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

  • 200g of cheddar, sliced
  • 4 figs
  • salad leaves, to plate
  • olive oil, to drizzle


  • 5cm pastry cutter


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
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
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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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