Smoked cheddar and celery scones
- Details
- By Jo Ingleby
Method
Rub together flour and butter to resemble breadcrumbs. Add celery, mustard, bicarbonate of soda, salt and pepper and ¾ of the cheese. Rub for a minute or two. Break egg into a measuring jug. Pour in enough milk to take volume to 120ml. Season with salt and pepper, mix well. Add mixture to the flour, gradually. Leave a splash of mixture in the jug for brushing scones later. Don't overwork the dough. Press out flat and 2cm thick. Cut into circles, push straight down (don't twist the cutter). Brush remaining egg and milk mixture over scone tops and sprinkle with cheese. Place on lined baking tray. Cook for 20 minutes until scones rise, are golden, and ‘cracked' along middle. Cool on wire rack.
