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Wholemeal Cheese and Walnut Scones

Perhaps this is not a recipe which would immediately seem characteristic of Christmas but these scones make s 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.

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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 served 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

15 oz stoneground wholemeal                     2 beaten eggs

self-raising flour

1 teaspoon baking powder

pinch of salt

Method

  1. Mix the lemon juice and milk in a measuring jug and chill for at least one hour before using.
  2. Pre-heat oven to 190°C/375°F/Gas mark 5.   This recipe works well using a food mixer but not a food processor.
  3. 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.
  4. 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.
  5. 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.
  6. 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


Tags: Christmas Nuts Nuts Scones

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cannot beat great scones, gone & bought a revolving sifter on the strength of this. Maybe Shipton should sell them!

David Kuegler - Athena 14 December 2010

Reply
RE:
Let me know how you get on Athena I have created loads of alternatives sweet and savoury: - Bacon ? Chocolate (w/ black cherry jam and clotted cream)? Coffee (w/Nutella and cream)? Wholemeal ginger(w/honey and cream)? etc etc

Jane Maile - Sconequeen 17 December 2010


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