Wholemeal Cheese and Walnut Scones
Perhaps this is not a recipe which would immediately seem characteristic of Christmas but these scones make a wonderful contrast to the richness of Christmas fare.
Very versatile they can be made in a large chunky shape for a light lunch with soup or served with a mild cheese like Brie with grapes or for delicious nibbles with drinks cut quite small and serve halved and topped with Brie flashed under the grill to melt.
Ingredients
¼ pint milk (Stale or sour milk ideal) 4 oz butter or margarine
1 tablespoon lemon juice 6 oz finely grated Cheddar cheese
4 oz white self-raising flour 2 oz coarsely chopped walnuts
15oz stoneground wholemeal 2 beaten eggs
self-raising flour
1 teaspoon baking powder
pinch of salt
Method
- Mix the lemon juice and milk in a measuring jug and chill for at least one hour before using.
- Pre-heat oven to 190C/375/Gas mark 5. This recipe works well using a food mixer but not a food processor.
- Sieve all the dry ingredients into a large bowl. Cut the fat into small pieces and rub into the flour until the mixture resembles breadcrumbs. Stir in the cheese and walnuts.
- Add the beaten eggs to the milk in the measuring jug to make ½ pint of liquid (add extra milk if necessary). Add to the dry ingredients and mix well.
- Turn onto a floured surface and knead lightly for a few minutes until the dough has an even, smooth texture. Roll out to one inch thickness and cut into circles from 1 1/2 to 3 inches depending on intended use. Dust the tops with a little flour.
- Place the scones on a lightly floured baking tray and leave to stand for about 5 minutes before baking for 20 to 30 minutes depending on size until well-risen, firm to touch and sound hollow when tapped on the bottom.
Added by: Sconequeen