25914

Cheshire cheese and walnut scones

  • makes 16
  • Easy
Our freezable cheese scones take just 30 minutes to bake and make a great emergency snack that cooks straight from frozen. The toasted walnuts give them a little extra crunch
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Ingredients

  • plain flour 500g, plus more for dusting
  • baking powder 1 heaped tbsp 
  • cold butter 160g, cubed
  • walnuts 60g, toasted and chopped 
  • strong cheshire cheese 100g, plus more for sprinkling and serving
  • eggs 2, beaten
  • buttermilk 200ml, plus more for brushing

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Sieve the flour into a large bowl and add the baking powder and a pinch of salt. Rub the cold butter cubes into the flour with your fingertips until the mix looks like breadcrumbs.

  • Step 2

    Add the walnut pieces and the crumbled cheese and mix into the flour. Stir in the eggs and buttermilk until it just comes together and forms a soft dough.

  • Step 3

    As soon as it comes together, tip the dough onto a floured worksurface. Gently pat the dough with your hands until it’s roughly 3cm thick. Using a 6cm ring cutter, cut as many scones as you can from the dough (you should make about 16). Press straight down with the cutter, don’t twist as this will stop the scones from rising well.

  • Step 4

    Lift the scones onto a non-stick baking sheet and brush the tops with more buttermilk, then sprinkle with a little more crumbled cheese. Bake for 12-15 minutes, or until risen and golden. Eat straight away with butter, more cheese and some pickle, or cool, wrap in foil individually and freeze for up to 3 months.

  • Step 5

    To thaw, defrost overnight at room temperature. Or, if you want to cook from frozen, heat the oven to 200C/fan 180C/gas 6, and cook the scones wrapped in foil for 10-12 minutes until thawed and warmed through.

Nutritional Information

  • Kcals 253
  • Fat 13.8g
  • Saturates 7.1g
  • Carbs 25g
  • Sugars 0.9g
  • Fibre 1.4g
  • Protein 6.5g
  • Salt 0.4g
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